Yield: 4 servings
|2 \N||Garlic cloves; minced|
|1 tablespoon||Grated gingerroot|
|3 tablespoons||Soy sauce|
|1 tablespoon||Dark sesame oil|
|4 \N||Skinless boneless chicken breast halves; pounded to an even thickness|
|1 teaspoon||Kosher salt|
|½ teaspoon||Black pepper|
|2 teaspoons||Canola oil|
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@...> on Mar 30, 1999, converted by MM_Buster v2.0l.