1 lb boneless skinless chicken breast
1/4 cup rice vinegar
2 tablespoons black bean paste
1 tablespoon soy sauce
1 teaspoon brown sugar
1 tablespoon white wine
1 teaspoon dry mustard
1 teaspoon hot pepper sauce
1 teaspoon peanut oil
4 -6 garlic cloves, minced
1 -2 tablespoon fresh minced gingerroot
3/4 cup chopped scallion
Place chicken in a large baggie or plastic or glass pan.
Combine all other ingredients and mix well; pour over chicken.
Cover and chill for at least 6 hours or overnight.
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).
If grilling, you can heat marinade until boiling and reduce a little, then simmer 3 minutes and serve over grilled chicken.
serves 4