Sesame-soy chicken

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. 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.

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