Sunday, August 30, 2015


1/4 c. Japanese soy sauce
2 T. dry white wine
1 fat clove of garlic, crushed
1 T. granulated sugar
1/4 tsp. ground ginger
1 lb. boneless, skinless chicken breasts
2 T. chopped fresh parsley
Mix soy sauce, wine, garlic, sugar and ginger in bowl. Cut chicken into 1-inch cubes; add to soy sauce mixture. Stir; cover with plastic wrap. Refrigerate 2 or 3 hours; stir once or twice while chilling. Drain off marinade and discard. Put chicken cubes in baking dish which will hold them in a single layer. Microwave at high (100%) for 7 to 8 minutes, or until no longer pink. Stir at least twice. Sprinkle with chopped parsley before serving with cocktail toothpicks. Leftover cooked turkey can be used instead of fresh chicken. Cube as above; marinate only 1 hour.

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