¾ c reduced-sodium soy sauce*
¼ c vegetable oil
3 T brown sugar
1 t garlic powder
½ t ground ginger
6 boneless, skinless breasts (about 2-2 ½ pounds)
In a large gallon plastic bag, combine the first five ingredients. Mix well. Add chicken. Refrigerate for 4-8 hours, turning at least once. Drain and discard marinade. Place chicken on a foil lined baking sheet and bake at 375o for about 30 minutes or until juices run clear.
* For those on a gluten-free diet, be sure to use a gluten-free soy sauce.