Categories: Asian

Ingredients

• 4 boneless & skineless chicken breasts
• 3 garlic cloves peeled & crushed
• 1/2 cup soy sauce
• 1/4 cup seasoned rice wine vinegar
• 2 tablespoons honey
• 1 Tbsp fresh ginger root, peeled and grated
• 4 medium green onions, chopped
• 2 tablespoons toasted sesame oil
• 4-6 sprigs fresh cilantro, rinsed and dried
• 1 tsp toasted sesame seeds (optional)

Directions

1. Combine the soy sauce, garlic, vinegar, honey, ginger, onions, sesame oil and optional sesame seeds to make a marinade.

2. Pour the marinade into a large plastic zipper baggie. Add the chicken breasts to the baggie, squeeze out the excess air and seal.

3. Transfer the baggie to the refrigerator and allow the chicken to marinate for 3 to 4 hours.

4. Prepare a grill or grill pan by spraying with a bit of canola cooking spray, then get it very hot.

5. Pick the cilantro leaves off the stems and set aside.

6. Remove chicken from the marinade. Broil or grill 3 to 4 minutes per side, until it is tender and fully cooked. Garnish with cilantro leaves and serve.

7. Makes 4 portions.

8. NOTE: You can use the leftover marinating liquid as a sauce, but for safety reasons you MUST heat it to a boil for at least 30 seconds to kill any harmful bacteria from the uncooked chicken juices.

9. To be on the safe side, make up an extra batch of the marinade that you don’t put any raw chicken in, and just heat it in a small saucepan before serving. If you choose to do this, you could even sweat the onions, garlic and ginger in a bit of vegetable oil for a minute, then add the vinegar, soy sauce, honey and sesame oil, and simmer for a minute to heat it through before serving.

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