Oriental Grilled Chicken
Yield
2 servingsPrep
70 minCook
15 minReady
85 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
boneless and skinless |
|
| ½ | cup |
soy sauce, tamari
|
|
| 2 | teaspoons |
brown sugar
|
|
| ½ | cup |
rice wine
|
*
|
| 1 | tablespoon |
sesame oil
|
|
| 1 | tablespoon |
scallions, spring or green onions
chopped |
|
| 1 ½ | inch slice |
ginger root
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
boneless and skinless |
|
| 118 | ml |
soy sauce, tamari
|
|
| 1E+1 | ml |
brown sugar
|
|
| 118 | ml |
rice wine
|
*
|
| 15 | ml |
sesame oil
|
|
| 15 | ml |
scallions, spring or green onions
chopped |
|
| 1.5 | inch slice |
ginger root
chopped |
*
|
Directions
Cut chicken breasts in half.
Mix remaining ingredients together in a shallow pan large enough to hold breasts in one layer.
Place breasts in marinade, turning to coat and rubbing marinade into breasts.
Marinate at least one hour and as long as overnight.
Grill chicken over hot coals or under broiler.
Strain marinade, bring it to a boil, and serve it with chicken.
