So I made some chicken Yassa for diner the other night.
8-10 skinless chicken breasts (or their equivalent)
For the marinade
2/3 c. oil
1 c. red wine vinegar
1 c. freshly-squeezed lime juice
1/4 chicken broth
6 small garlic cloves, mashed
6 tsp. fresh ginger, grated
2 tsp. salt (or to taste)
12 tsp. coarse black pepper
3-4 tsp. red pepper (ground or flakes)
(You can add more pepper to your liking, the meal is not hot. Some other versions I have seen have diced hot peppers in it.)
Add the chicken to a resealable bag.
Mix the other ingredients in a bowl.
Add the liquid to the bag for marinating but keep some aside for basting while cooking.
(The original recipe calls for having alot of thinly sliced sauteed onions thrown on top of the chicken prior to serving but that did not appeal to me).
IMG_0220 by Askanison1, on Flickr
Both the wife and daughter that it was excellent. I liked it too.