INGREDIENTS

SERVINGS 4UNITS

• 1lb boneless skinless chicken breast
• 1⁄4cup rice vinegar
• 2tablespoons black bean paste
• 1tablespoon soy sauce
• 1teaspoon brown sugar
• 1tablespoon white wine
• 1teaspoon dry mustard
• 1teaspoon hot pepper sauce
• 1teaspoon peanut oil
• 4 -6garlic cloves, minced
• 1 -2tablespoon fresh minced gingerroot
• 3⁄4cup chopped scallion

DIRECTIONS

1. Place chicken in a large baggie or plastic or glass pan.
2. Combine all other ingredients and mix well; pour over chicken.
3. Cover and chill for at least 6 hours or overnight.
4. Remove chicken from marinade grill 5 minutes per side or until cooked (see last note) or, bake with the marinade at 375 for 30 minutes (until juices run clear when pierced with a fork).
5. If grilling, you can heat marinade until boiling and reduce a little, then simmer 3 minutes and serve over grilled chicken