This is one of my friends’ favorite dishes I prepare because the chicken is so tender, and the sauce so unique. You wouldn’t believe it, but a little of the sauce goes a long way.
Actually, I made this in Dallas and used the leftover pineapple salsa (that I made to top halibut the night before) over cold sautéed green beans (from Whole Foods).
Ingredients:
Four skinless boneless chicken breasts (about 1 pound)
1/2 cup Hoisin sauce
1 tablespoon sesame oil
1 tablespoon tomato paste
1/2 teaspoon ground ginger
Two cloves garlic, minced or finely chopped.
Very Simply:
1. Set oven to broil.
2. Either leave chicken as breast or cut into smaller strips.
3. Mix remaining ingredients and brush over chicken.
4. Broil on broiling pan four to six inches from heat for seven to eight minutes or until brown.
5. Turn chicken over, brush with sauce. Broil 4-5 minutes longer or until no longer pink in center.
6. Meanwhile, heat remaining sauce in a pan and bring to boil for 1 minute. Serve with chicken.
I usually double the sauce just in case.
(Recipe via Betty Crocker—seriously!—one of my first cookbooks.)
