Asian Chicken Breasts

I recently made an Asian pork tenderloin, egg rolls, garlic rice, and spicy asparagus for my husband’s birthday. We all really enjoyed the dish, so I thought I would try using the marinade with chicken breasts. My husband grilled this Asian chicken to perfection while I boiled the marinade and reduced it to a rich, tasty sauce. We all enjoyed this Asian chicken breast and thought it paired nicely with fried rice and roasted broccoli.

Asian Chicken

• ⅔ cup of soy sauce
• ¼ cup of toasted sesame oil
• 3 green onions, sliced (white & green parts divided)
• 2 tbsp brown sugar
• 1 tbsp fresh ginger, peeled, and finely minced
• 4 cloves of garlic, minced
• 1-2 tsp hot chili sauce
• 1 tsp Worcestershire sauce
• 2-4 boneless, skinless chicken breasts, trimmed of fat
• Olive oil cooking spray

How to Make Asian Chicken Breasts:

Prepare the marinade by combining the soy sauce, toasted sesame oil, white parts of green onion, brown sugar, ginger, garlic, sriracha, and Worcestershire sauce in a large zip-lock bag. Add the chicken breasts. Seal and marinate in the refrigerator for 2-24 hours, occasionally turning the bag.

To cook the chicken, heat a grill pan (or grill) over medium-high heat. Once hot, coat the grill pan with olive oil cooking spray. Add the chicken breasts, and grill for 3-4 minutes on each side, until cooked to an internal temperature of 165 degrees with a meat thermometer.

Remove from the grill and let stand 5 minutes before slicing.

Meanwhile, make the sauce by bringing the reserved marinade plus ¼ cup of water to a boil in a small saucepan. Reduce the heat, and simmer for 5 minutes, stirring often.

Slice the chicken and drizzle with sauce.

Serve, topped with the remaining green onions. Enjoy.