RecipeMuncher

I called Moe from work on Friday and asked him to take some boneless chicken breasts out of the freezer.   I wasn’t sure what I was going to make with them but was leaning towards Italian or Chinese.   Chinese won out. Something quick and simple. I used Ken Hom’s marinade for his Classic Lemon Chicken, and a sauce made with fresh ginger, garlic, hot garlic chili sauce, a touch of Thai sweet chili sauce, rice wine vinegar  and a little chicken broth.  (...)