I found this Asian salad dressing on Food.com. I use it periodically when I want to have an asian inspired dinner & need a salad dressing that goes along with that! I make a salad that has some greens, vegetables, nuts, sesame seeds & top with some wonton strips or chow mein noodles. This would also be good drizzled on some sautéed bokchoy, or any cooked veg!
The other day I made too much salad dressing..so I decided to marinate some chicken in it then bake the chicken. It was delicious!! A mild asian flavour for sure, not like Chicken Adobo, here is a link to the recipe, which has a deep rich soy sauce & garlic flavour.
Chicken in an Asian Salad Dressing
2 3lb chicken, cut into 8 pieces so a total of 16 pieces of chicken
2 recipes of the Asian Vinaigrette Salad Dressing from Food.com
Ingredients for the salad dressing ***this is double the amt of the original recipe enough to use for the chicken except that I decreased the amt of oil for the chicken If you want to make this for a salad, halve all the ingredients except the oil..the original recipe calls for 1/2 cup of oil
6 tbsp rice wine vinegar
2 tbsp sugar
6 tbsp soy sauce
2 tbsp grated fresh ginger *** if you do not have fresh ginger, use 2 tsp ground ginger
1 tsp garlic, minced *** I used 2 cloves of garlic
4 tbsp sesame oil
1/2 cup oil
2 tbsp sesame seeds
2 tbsp green onions, chopped
- Place the chicken pieces in a roasting pan big enough to lay the chicken in a single layer
- Season the chicken pieces with salt & pepper
- Mix the salad dressing together in a jar big enough to hold it all & shake to combine
- Pour over the chicken pieces
- Bake in a 375f oven, basting often, until fully cooked & nice & brown.
*** Alternately if you have the time, you can put your chicken in a bowl or bag & pour the salad dressing over it & marinate it until you are ready to cook the chicken
I served this with some oven fried rice. which will be in a future blog post… some egg rolls & roasted broccoli.