In a plastic bag or bowl marinate 4 boneless skinless chicken breasts or thighs in Stonewall Kitchen Wasabi Ginger Sauce (or a similar soy-ginger-horseradish blend you can make), just to coat. Refrigerate for a few hours or overnight.

When ready to cook, bring to room temperature. Wipe off excess sauce. In a large dry skillet fry chicken on high heat until blackened on each side. Turn heat to medium and cover to thoroughly cook the chicken.

Serve sliced on a salad or hot with rice and roasted asparagus.