With very few ingredients and a preparation time that's less than 30 minutes, this sesame ginger chicken just couldn't be any easier. I made a few modifications to the original recipe to make this even more flavorful, and those are reflected below. I cooked these on my indoor grill because we hadn't set up the outdoor grill yet, but going forward I'll definitely make them on the outdoor grill. George Foreman is no match for the gorgeous grill marks and depth of flavor you get when you grill outside. I served the chicken on top of fresh bean sprouts (which Andrew gobbled up, I just love that kid) and alongside a steamed Asian vegetable medley from the freezer section, jazzed up with a touch of butter and some soy sauce. This was a quick and easy dinner that we all really enjoyed!
Spicy Sesame Ginger Chicken
source: adapted from Betty Crocker
2 tablespoons teriyaki sauce
1 tablespoon sesame seed, toasted
1 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
4 boneless skinless chicken breast cutlets
Salt to taste
Fresh bean sprouts for serving, if desired
1. Heat grill. In small bowl, mix teriyaki sauce, sesame seed, ginger, and red pepper flakes. (To toast sesame seed, heat in ungreased skillet over medium heat about 2 minutes, stirring occasionally, until golden brown.)
2. Carefully brush grill rack with vegetable oil. Season chicken with salt and place chicken on grill rack over medium heat. Cover grill; cook 15 to 20 minutes, brushing frequently with sauce mixture and turning after 10 minutes, until juice of chicken is clear when center of thickest part is cut. Discard any remaining sauce mixture. Serve over bean sprouts, if desired.