Asian Chicken Breasts

I recently made an Asian Pork Tenderloin for my husband’s birthday. We all really enjoyed the dish so I thought I would try the marinade with chicken breasts. My husband grilled them to perfection while I boiled and reduced the marinade down to a rich and tasty sauce. It was a delicious dish and it paired nicely with fried rice (recipe to follow). We all really liked this meal - it was way better than takeout and much cheaper too.

Asian Chicken:

• 2/3 cup of low sodium soy sauce
• 1/4 cup of dark sesame oil
• 1 tsp Worcestershire sauce
• 2 tbsp brown sugar
• 1-2 tsp hot chili sauce
• 1 tbsp minced peeled fresh ginger
• 4 cloves of garlic, minced
• 3 green onions, sliced (divided)
• 2-4 boneless, skinless chicken breasts, trimmed of fat
• Olive oil cooking spray

Combine the first 7 ingredients (reserve a few sliced green onions for garnish) in a large zip lock bag, then add the chicken breasts. Seal and marinate in the refrigerator for 8-24 hours, turning the bag occasionally.

Grill the chicken breasts for 3-4 minutes on each side. Remove from grill and Let stand 5 minutes before slicing.

Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. Cut chicken into 1/4 inch thick slices and drizzle with sauce and the remaining green onions. Enjoy.

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