| 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 <kitpath@earthlink.net> on Mar 30,
1999, converted by MM_Buster v2.0l.
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