Directions

1. Peel and finely chop or grate the ginger. Whisk together the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt to make the marinade.
2. Trim the chicken breasts of any fat, and add them into a gallon zip top bag. This is my favorite way to marinate things, rather than in a bowl. Once you squeeze out all the air, it forces the liquid to envelope the meat all at once. AND you can just throw it away afterwards.
3. Add 3 - 4 Tbsp of the marinade to the chicken. Note** - You are going to reserve the rest of the sauce that we just made (the part that is still in the mixing bowl). It will become the dressing later, and it should never touch the raw chicken.