Ginger Garlic Asian Grilled Chicken
In The Fresh Meat Case
PERDUE® PERFECT PORTIONS® Boneless Skinless Chicken Breast All Natural (1.5 lbs.)
PREP TIME: 5min COOK TIME: 15min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 14g||22%|
|Saturated Fat 2g||10%|
|Total Carbs 18g||6%|
|Dietary Fiber 2g||8%|
|Vitamin A 0%|
|Vitamin C 60%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/2 cup sherry
6 tbsp. tamari soy sauce or coconut aminos
6 tbsp. firmly packed brown sugar
2 tbsp. sesame oil
4 cloves garlic, finely chopped
1 tbsp. ground ginger
2 tbsp. olive oil
4 baby bok choy, halved lengthwise
1 cup snap peas
1 cup sliced baby zucchini
1 cup cherry tomatoes, halved
8 baby corn, optional
In a small saucepan, combine the sherry, tamari soy sauce or coconut aminos, brown sugar, sesame oil, garlic and ginger. Bring to a boil, reduce heat and simmer for 2 to 3 minutes until the sugar dissolves. Remove from heat and let cool for 10 minutes. Place chicken breasts in a resealable plastic bag. Pour half of the sherry sauce over the chicken. Seal the bag and refrigerate for 30 minutes. Use the other half of the sauce for stir-frying the vegetables and for serving.
TIP: Don’t worry about serving this sherry sauce to the kids. The alcohol burns off during cooking.
Remove the chicken from the sauce letting the excess drip away. Lightly brush the chicken with 1 tablespoon olive oil and place on a pre-heated grill or grill pan. Turn the chicken every 1 to 2 minutes and baste with the sherry sauce with every turn. Continue grilling until the chicken is done and a meat thermometer inserted in the center reaches 170°F, about 5 to 7 minutes. Remove from the grill and let it rest for 2 to 3 minutes.
Place all of the vegetables in a large bowl. Toss to coat with the remaining olive oil. Heat a wok or grilling basket over high heat. Add the vegetables and stir fry for 3 to 5 minutes until vegetables are charred and caramelized. During the last minute of cooking, toss the vegetables with enough of the sherry sauce to lightly coat.
TIP: Get creative with your vegetables. You can use any vegetables that you like. Try broccoli, snow peas, shiitake mushrooms or red peppers. Think seasonal! Vegetables are less expensive and taste better when you buy them in season. Frozen vegetables are a great option when fresh is hard to find.
Serve chicken and vegetables over rice with extra sherry sauce on the side, desired.
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