| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Asian | Lowfat, Poultry | 4 | servings |
INGREDIENTS
| 2 | Garlic cloves; minced | |
| 1 | tb | Grated gingerroot |
| 3 | tb | Soy sauce |
| 1/4 | c | Honey |
| 1 | tb | Dark sesame oil |
| 4 | Skinless boneless chicken breast halves; pounded to an even thickness | |
| 1 | ts | Kosher salt |
| 1/2 | ts | Black pepper |
| 2 | ts | Canola oil |
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 03/24/99. Recipe by: Boston Globe, 1999 Posted to EAT-LF Digest by PatHanneman <[email protected]> on Mar 30, 1999, converted by MM_Buster v2.0l.
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