Microwave Recipes -- Sesame-Ginger Chicken

RECIPES ON THIS PAGE WERE TESTED BY JUDY BORRESON GROOM, TIMES HOME ECONOMIST. THE RECIPES ARE EVALUATED BY STAFF MEMBERS AND ARE PRINTED IN A FORMAT SUITABLE FOR CLIPPING.

The following recipe is from "Quick & Easy Microwaving Chicken" by Microwave Cooking Institute.

SESAME-GINGER CHICKEN 4 servings; approximate preparation time 6 1/2 hours, including time for marination

1/2 cup chicken broth

1/3 cup soy sauce

2 tablespoons finely chopped green onion

1/2 teaspoon sesame oil

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

2 cloves garlic, peeled, minced and divided

4 chicken thighs (about 1 1/4 pounds), skin removed

1/2 cup crushed Melba toast crackers

1 teaspoon grated fresh ginger

2 tablespoons butter

1 egg, beaten

1. In a 2-cup microwavable measuring cup combine chicken broth, soy sauce, onion, sesame oil, salt, pepper flakes and l clove garlic. Microwave at 100 percent power for 1 1/2 to 2 minutes, or just until the mixture boils. Cool marinade slightly.

2. Place the chicken thighs in a large plastic food-storage bag; pour marinade over chicken. Secure bag and marinate in refrigerator for at least 6 hours, turning bag occasionally.

3. Mix the crackers, ginger and remaining garlic on a sheet of wax paper. Set aside. In a small microwavable bowl, microwave the butter at 100 percent power for 45 seconds to 1 minute, or until melted. Whisk in the egg.

4. Drain the chicken. Dip chicken thighs in the egg mixture, then roll in the crumb mixture, pressing lightly to coat. Place the chicken on a roasting rack with thickest portions toward the outside.

5. Microwave chicken at 70 percent power for 18 to 23 minutes, or until meat near the bone is no longer pink and the juices run clear. Rotate rack once or twice during the cooking time.

Data per serving Calories 258 Protein 20g Fat 14g Carbohydrates 12g Sodium 431mg Saturated fat 6g Monounsaturated fat 5g Polyunsaturated fat 2g Cholesterol 126mg