Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Garlic cloves; minced |
| 1 tablespoon | Grated gingerroot |
| 3 tablespoons | Soy sauce |
| ¼ cup | Honey |
| 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.