Burnished Hoisin Chicken

Burnished Hoisin Chicken

1/2 cup hoisin sauce

2 Tbsp soy sauce

2 Tbsp rice vinegar

2 cloves garlic, minced

1 Tbsp minced gingerroot (0r 1 tsp ground ginger)

1/4 tsp salt

1/4 tsp pepper

2 lb (1 kg) chicken pieces

1 Tbsp sesame seeds, toasted

In large bowl, whisk together hoisin sauce, soy sauce, rice vinegar, garlic, ginger, salt & pepper.

Add chicken; turn to coat.

Cover and marinate in refrigerator for 4 hours.

Divide chicken between 2 large resealable plastic freezer bags; pour marinade over chicken.

Press out air and seal bags.

Freeze for up to 1 month.

Thaw in refrigerator.

Place chicken, bone side down, in large roasting pan; brush with any remaining marinade.

Roast in 425 F (220C) oven until golden, crisp and juices run clear when chicken is pierced, about 30 minutes.

Sprinkle with sesame seeds.

Serve with rice or pasta.

Serves 4

Per serving: 366 calories

Canadian Living's "Make it Tonight" cookbook, pg 143