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CATEGORY CUISINE TAG YIELD
Meats Asian Lowfat, Poultry 4 Servings

INGREDIENTS

2 Garlic cloves, minced
1 T Grated gingerroot
3 T Soy sauce
1/4 c Honey
1 T Dark sesame oil
4 Skinless boneless chicken
breast halves pounded to
an even thickness
1 t Kosher salt
1/2 t Black pepper
2 t Canola oil
1/8 .

INSTRUCTIONS

Place the garlic, ginger, soy, honey, and sesame oil in a blender and
puree. Place the chicken in a nonreactive shallow bowl, add the garlic
mixture, and stir to combine. Cover and place in the refrigerator for
at least 1 hour and no more than 4 hours.  Remove and discard as much
of the marinade as possible. Sprinkle the  chicken with the salt and
pepper.  Place a large cast-iron or nonstick skillet over high heat
and, when  it is hot, add the canola oil. Add the chicken breasts,
skinned side  down, one at a time, waiting about 30 seconds between
additions. Cook  until well browned and done throughout, 5 to 7 minutes
per side.  Serves 4. nutrition: 224 cals, 7g fat (29% cff)  NOTES : By
Sally Sampson: Asian-inspired, these chicken breasts are a  perfect
combination of sweet, spicy, and salty. Serve with snow peas  and rice
noodles. www.globe.com/dailyglobe2/083/food/ Boston Globe on  Recipe
by: Boston Globe, 1999  Posted to EAT-LF Digest by PatHanneman
<kitpath@earthlink.net> on Mar  30, 1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 300
Calories From Fat: 89
Total Fat: 10g
Cholesterol: 73.1mg
Sodium: 1576.6mg
Potassium: 448.8mg
Carbohydrates: 20.2g
Fiber: <1g
Sugar: 18.3g
Protein: 31.7g


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