Yield: 4 servings
|4 \N||Boneless and skinless chicken breasts; ( 6 ounce )|
|\N \N||Salt and pepper to taste|
|1 cup||Sesame seeds|
|½ teaspoon||Chili flakes|
|1 teaspoon||Vegetable oil|
|3 \N||Cloves garlic; chopped|
|1 tablespoon||Chopped ginger|
|½ cup||Mirin wine|
|1 cup||Chicken stock|
|1 tablespoon||Hosin sauce|
|2 tablespoons||Sweet hot chili sauce|
|½ teaspoon||Sesame oil|
|½ teaspoon||Chopped basil|
|\N \N||Soy sauce to taste|
GINGER SOY SAUCE
For the chicken breasts, season with salt and pepper. In a small bowl mix sesame seeds and chili flakes and then dredge the chicken breasts in the mixture. Heat a large saute pan with vegetable oil until smoking hot. Add the chicken breast and brown each side well about 2 minutes on each side.
Remove chicken from the pan and transfer to a baking pan cook about another 3-5 minutes in a350 degree oven until the chicken breasts are just cooked through.
While the chicken breasts are cooking in the oven add vegetable oil to the pan you removed them from. Let heat up then add garlic and ginger and saute until you can smell the aroma about 1-2 minutes over high heat. Add the mirin and reduce by ½ over high heat 2-3 minutes. Add the chicken stock and cook over high heat ot reduce a bit about 2-3 minutes. If the chicken breasts are finished cooking by this time remove from the oven and allow to stand. Add hoisin and chili sauce and bring to a boil. Season with sesame oil, basil and soy sauce. Place chicken breasts on a bed of steamed rice.
Serve ½ of the sauce over the chicken and the remanded on the side. This will not be a thick sauce it is meant to be thin and light.
Converted by MC_Buster.
Per serving: 230 Calories (kcal); 20g Total Fat; (73% calories from fat); 7g Protein; 9g Carbohydrate; 0mg Cholesterol; 541mg Sodium Food Exchanges: ½ Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 3½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.