Yield: 4 Servings
|2 tablespoons||Fresh orange juice|
|1 tablespoon||Hoisin sauce|
|1 tablespoon||Soy sauce|
|2 teaspoons||Rice wine vinegar|
|½ teaspoon||Dark sesame oil|
|1 tablespoon||Chopped fresh cilantro|
|1 teaspoon||Grated ginger root|
|⅛ teaspoon||Freshly ground black pepper|
|4||Boneless skinless chicken breast halves; 1 to 1 1/2 lbs total|
|1 teaspoon||Toasted sesame seeds|
Water level medium
Combine all ingredients except chicken and sesame seeds in a shallow bowl large enough to hold chicken. Add chicken and turn to coat. Cover and refrigerate for at least 20 mins. or up to 2 hours. Remove the chicken from the bowl, reservong vinaigrette and put in a single layer in steaming basket. Cover and steam until the chicken is cooked throug and the juices run clear when the thickest part is pierced with a small knife, 15-20 mins.
Transfer the chicken to a plate and let rest for 5 mins. Meanwhile, pour the reserved vinaigrette into a small nonreactive saucepan and bring to a boil. Remove from heat and set aside. To serve slice the breasts crosswise on an angle and fan the slices on individual plates. Bring the vinaigrette back to a boil and pour over the chicken. Sprinkle with the sesame seeds.
Source-Cooking with Steam by Stephanie Lyness Formatted for Mastercook by Carol Floyd--c.floyd@... Submitted to REG 4-Sept. 1997 NOTES : I put the chicken in a zipper plastic bag and add the vinaigrette to marinade. It is very easy and less messy.
Recipe by: Cooking with Steam-Stephanie Lyness Posted to MC-Recipe Digest V1 #931 by Carol & Bob Floyd <c.floyd@...> on Nov 29, 1997