Marinade:
1/4 cup reduced-sodium soy sauce
2 tablespoons lemon juice
1 tablespoon canola oil
1 clove garlic, minced
1 serrano chile or jalapeno pepper, seeded and minced (optional for me)
2 teaspoons minced fresh ginger
1/2 teaspoon ground cumin
6 boneless, skinless chicken breast halves trimmed of fat (1-1/2 to 1-3/4 lbs total)
1. Make Sesame-Ginger Sauce.
2. Combine marinade 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.
3. Preheat grill.
4. Remove chicken from marinade and discard plastic bag and any 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.
Makes 6 servings.
Sesame Ginger Sauce
This Asian sauce is delicious with grilled chicken, fish , tofu or vegetables. The quantity of ginger may seem generous, but it is strained before serving, leaving a delicate infusion. You can use a food processor or mini processor to speed up the mincing.1 teaspoon canola oil
1/2 cup minced fresh ginger
2-3 teaspoons sugar
1/3 cup water
1/4 cup reduced-sodium soy sauce
1/4 cup rice vinegar
1 tablespoon toasted sesame oil
2 scallions, trimmed and thinly sliced
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.) Remove from heat; add 1/3 cup water, soy sauce, vinegar and sesame oil. Transfer to a bowl, cover and refrigerate for at least 2 hours or overnight. Strain sauce through a fine sieve. Stir in scallions and serve. Makes about 3/4 cup.
Make ahead: The sauce will keep in the refrigerator for up to 2 days.
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