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Ingredients
- Sesame-Ginger Sauce:
- 3/4 cup Sesame-Ginger Sauce (recipe follows)
- 1/4 cup low sodium soy sauce
- 2 tbsp lemon juice
- 1 tbsp canola oil
- 1 clove garlic, minced
- 1 serrano pepper, or jalapeno, seeded and minced
- 2 tsp minced fresh ginger
- 1/2 tsp ground cumin
- 6 boneless skinless chicken breast halves
- 1 tsp canola oil
- 1/2 cup minced fresh ginger
- 2 tsp sugar (2 to 3)
- 1/3 cup water
- 1/4 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 1 tbsp sesame oil
- 2 scallions, trimmed and thinly sliced
Details
Preparation
Step 1
1. Make Sesame-Ginger Sauce. Combine soy sauce, lemon juice, oil, garlic, chile, ginger and cumin in a large plastic bag. Add chicken and seal bag. Place in the refrigerator and marinate, turning once or twice, for at least 2 hours or overnight.
2. Preheat grill.
3. Remove chicken from marinade and discard plastic bag and remaining marinade. Oil the grill rack. Grill chicken until no longer pink in the center, about 5 minutes per side. Thinly slice chicken and top with sauce.
4. Sauce: Heat canola oil in a small saucepan over medium heat. Add ginger and sugar to taste; cook, stirring, until softened, 3 to 5 minutes. (Add a little water if the mixture seems dry).
5. Remove from heat; add 1/3 cup water, soy sauce, vinegar and sesame oil. Cover and refrigerate at least 2 hours or overnight. Strain through a fine sieve. Stir in scallions and serve.
Notes: This was just phenomenal - already one of the favorites of the month. Chicken is marinated in an easy marinade containing cumin, which gives it a nice, subtle smoky flavor. Then grilled and served with a really delicious Sesame-Ginger Sauce. Easy and delicious. Served with quinoa (plain - would have been nice to have made it a pilaf and/or cooked in broth to give it some extra flavor) and sautéed zucchini and a salad. Deliberately made extras for lunch - served mine over a salad - not much sauce left, so used Newman's sesame-ginger dressing, which was great too!
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