Serve with wide or thin rice noodles, or jasmine or basmati rice
A light-bodied lager beer or a fruity Riesling would be a good match for the Asian flavors of this marinade.
Make the pan sauce while the pan is still hot; if you get delayed, use hot water to make the sauce, or put the pan back in the oven briefly to warm it.
Love the taste!
Delicious! I didn't make the pan sauce because the marinade had thickened up to a good consistency while the chicken cooked.
This has become a regular dish at our house.
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