Chinese BBQ chickenSubmitted by: SERENITY_76
IntroductionThis flavorful appetizer has become our main course! This flavorful appetizer has become our main course!
3lbs chicken breast
3 Tbsp Hoisin sauce
3 Tbsp Catsup
1/2 tsp five spice
1 Tbsp Mirin or dry sherry
2 Tbsp splenda (or sugar for more calories)
1/2 tsp salt
2 tsp ginger (or more to taste)
2 tsp garlic (or more to taste)
Marinate 2 hours or overnight for best flavor (in a ziploc refrigerated).
Line a pan with foil and cover with 1/4 inch of water. Place a rack (sprayed with non-stick cooking spray) over the pan of water.
Arrange breasts on rack and roast at 350 degrees or barbecue until to temperature. Depending on thickness of breasts.
Turn and baste strips every 10-15 minutes with remaining sauce.
Allow meat to cool slightly before slicing. An electric knife makes quick work of this!
Serve about 1/4 thick and serve with toasted sesame seeds, hot mustard and catsup.
note that you can also reduce the sugar on this recipe by using low carb or no sugar added ketchup by Heinz. You can use chicken breast or pork tenderloin...but trim that fat the best you can on the loin!
Number of Servings: 8
Recipe submitted by SparkPeople user SHILOBLUE.
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Member Ratings For This Recipe
We used chicken. Oh my goodness!! It was absolutely DELICIOUS! I took one pkg of chicken breasts, cut each one in thirds, and let it soak in the marinade all day. I placed them on a cookie sheet (lined with Reynolds Release foil) and baked it for 30 minutes. Servied it with rice and veggies. - 12/19/08
I really enjoyed this recipe. The only thing that I will change in the future is to add a little red peeper flake to give it some heat. As it is, the recipe is a very sweet BBQ. Very good but I love the spicy/sweet combination. I like to use fresh garlic and ginger when I can - 2/8/09
Well..if y'all READ THE RECIPE you will have your answer! (altho she should have noted her sub in the ingred). This looks really good, I LOVE Chinese chicken, and this will probably be for my lunch Mon & Tues. I will probably 1/2 the recipe. Thanks for sharing! Will review after tryiing it. - 1/10/09