Ginger-Orange Marinade for Chicken or Fish


1/4 cup MITSUKAN Seasoned Rice Vinegar
3 Tbsp. fresh orange juice
1 tsp. soy sauce
1/2 tsp. finely grated fresh ginger
4 chicken breast halves, skinned and boned, or 4 pieces of salmon or firm white fish
1/2 tsp. arrowroot starch
2 tsp. minced cilantro


For the marinade, combine vinegar, orange juice, soy sauce and ginger. Reserve some for glazing. Using some of the sauce, marinate chicken or fish for half an hour, covered, in refrigerator. Drain marinade and bake at 375 degrees until brown on both sides. Or you may sauté the meat in a preheated non-stick skillet, without fat, on medium heat until brown on both sides and cooked but moist in the center. Blend arrowroot into remaining marinade. Stir in cilantro. To thicken, microwave on high for 1 minute or until sauce is smooth. Glaze top of each serving with thickened sauce. Garnish with an orange slice, if desired. 

Makes 4 servings.

NOTE: This is a good sauce for raw fish, too.


Per serving: 170 calories, 27g protein, 9g carb, 3g fat (1g sat. fat), 75mg chol, 570mg sodium, 0g fiber

Ginger-Orange Marinade for Chicken or Fish
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