Peanut-Ginger Marinade Recipe

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Most Helpful Positive Review

Jan 13, 2005

WOW. I have never seen my husband eat so fast. Then he started to eye my plate. You bet I'm keeping this one handy. My edits - 3x the chili paste, low sodium soy sauce (next time I'll cut that in half), no oil or ground pepper, and the garlic was in the chili paste so I left that off. I also added some curry. ADDITIONAL COMMENTS... I have made this quite a few times now and I must revise my above edits. I don't use the chili paste anymore as I realized that was what was making the dish so salty. Now I just add plenty of ground red pepper. I no longer bother with the curry powder either. I also like to make extra peanut sauce, thin it with water and add it to veggies towards the end. I like to stir fry onion, asparagus, mushrooms and peppers. Then I just put the chicken on top and serve. So good I'm getting hungry!!

—SUSIEJOHNSON

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Most Helpful Critical Review

Jul 21, 2010

Too salty

—Gavin

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90 Ratings

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Jan 25, 2004

This was a big hit! I didn't have ginger so added a little extra garlic and was very tasty. I served it with white rice and carmelized onions. Definitely will make this again!

—JDISHER

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Oct 21, 2004

This recipe wasn't quite what I was expecting but it was very good all the same. I do not have a gas or indoor grill so here is how I did mine. First of all I trimmed the fat from my chicken breasts (I used the whole breasts) and pierced them several times with a fork. I them placed them in a ziploc bag with the sauce and marinated them for 4 hours. I baked them on a rack in a shallow foil-lined pan at 350 degrees for 45 minutes and then broiled them about 6 inches from the heat for another 10 minutes, turning once. This set the sauce on them and gave them a very nice appearance. Oh, I almost forgot, I also mixed up a separate batch of the marinade and used it to baste with while baking. They were very moist and fork tender. Can't wait to try them in the summer when I can grill them over some wood and get the flavor of the wood smoke in them!

—TATER11

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Aug 30, 2005

It was really easy to make and boyfriend loved it. I also subsituted seasame oil for vegetable oil for a little more asian flavor. I suggest holding some of the sauce on the side for dipping!

—Nichole

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Apr 03, 2006

I used Thai style chili sauce and white rice vinegar. I boiled the leftover marinade for 10 minutes and used it as a sauce over top. Delicious!

—Jessica

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Dec 03, 2005

This was superb! I cooked half of the chicken breast strips on skewers on the bbq and half (7) strung through one skewer and hung them through an oven rack in a 400 F. oven for 25 minutes. Came out juicy and the flavor was great. I let it marinade for two days. First rate marinade! For the duration of the meal, I was famous! Thank you Athenia.

—FOXCAT

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Feb 02, 2004

I've been using a simmilar recipe for years, the only differences being the use of rice wine vinegar instead of plain white, and I always use whole boneless, skinless thighs, (skipping the skewers) simply because my husband prefers dark meat. I'm too lazy to actually grate my ginger, so I just use the grated stuff from the jar (but not dried ground). Wonderful flavor!

—DARLA

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Nutrition

Calories
338 kcal
17%

Carbohydrates
8.6 g
3%

Cholesterol
97 mg
32%

Fat
16.6 g
26%

Fiber
1.1 g
4%

Protein
40.1 g
80%

Sodium
675 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Peanut-Ginger Marinade

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 338
** Calories from Fat: 150

% Daily Value *
** Total Fat 16.6g 26 %
** Saturated Fat 3.9g 19 %
** Cholesterol 97mg 32 %
** Sodium 675mg 27 %
** Potassium 423mg 12 %
** Total Carbohydrates 8.6g 3 %
** Dietary Fiber 1.1g 4 %
** Protein 40.1g 80 %
** Sugars 3.2g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 4 %
** Iron 17 %
** Thiamin 10 %
** Niacin 197 %
** Vitamin B6 50 %
** Magnesium 22 %
** Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.