Sesame-Chile Chicken with Gingered Water
Source of Recipe
cookinglight
Recipe Introduction
For ease of preparation, purchase a container of cut-up watermelon from the produce section of your supermarket; then all you have to do is cut the chunks into small pieces. While the liquid from the salsa is tasty, you might want to use a slotted spoon to serve the salsa. Serve over a bed of jasmine or basmati rice.
List of Ingredients
Chicken:
2 tablespoons low-sodium soy sauce
1 to 2 tablespoons chili sauce with garlic
1 tablespoon dark sesame oil
4 (6-ounce) skinless, boneless chicken breast halves
Salsa:
2 cups diced seeded watermelon
1/4 cup diced yellow bell pepper
2 tablespoons thinly sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon grated peeled fresh ginger
2 teaspoons mirin (sweet rice wine)
1 teaspoon fresh lime juice
1/8 teaspoon salt
1 jalapeño pepper, seeded and minced
Remaining ingredients:
1/4 teaspoon salt
Cooking spray
Cilantro sprigs (optional)
Lime wedges (optional)Recipe
To prepare chicken, combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.
Prepare grill.
To prepare salsa, combine watermelon and next 8 ingredients (through jalapeño); cover and chill until ready to serve.
Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove chicken from grill; let stand 5 minutes. Cut chicken diagonally across grain into thin slices; serve with salsa. Garnish with cilantro sprigs and serve with lime wedges, if desired.
Yield: 4 servings (serving size: 1 chicken breast half and about 1/2 cup salsa)
WW points 5pt per serving!
picture:
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1065509
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