On Aug 3, 12:29*pm, "cybercat" > wrote:
> It's not a real stir fry though I used a bottled stir fry sauce, but it is
> easy and good.
>
> I had some leg quarters I wanted to use, so I skinned them and marinated
> them overnight in soy, fresh crushed ginger and garlic, molasses, cracked
> pepper, and enough water to cover. Oven-broiled them at 400 for 40 minutes,
> and made some Jasmine Rice on top of the stove and "Seasoned Asian
> Vegetables" (Pictsweet bagged and frozen) in the microwave.
>
> I took the meat off the bone in largish pieces, tossed it in a big bowl with
> the vegetables and bottles stir fry, and served over rice. It has a nice,
> sweet, tangy, smoky flavor. The sauce I like is called "House of Tsang." I
> have no doubt this is MUCH better actually stir-fried and with homemade
> sauce, but I still like it.

The marinade sounds good, though I'd have added some rice wine or
sherry to it. With already seasoned vegetables and chicken with that
long marinade, why did you need to add bottled sauce? -aem