Friday, April 9, 2010

Spicy Sesame Ginger Chicken

I've mentioned this before, but I just don't think there's a meat that lends itself to weeknight cooking quite as well as chicken cutlets. They cook up so quickly and they're pretty delicious if you cook them right. The problem is, having plain old chicken for dinner two or three nights a week can get really boring, really fast. That's why I've been on the hunt for new chicken cutlet recipes to add to my rotation. And the one I'm sharing with you today is definitely one that I'll make again.

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.

4 comments:

Kat said...

Looks yummy! I seriously have been craving asian food recently...

Lisa K said...

I'm going to have to try this one!!

wood furniture said...

Looks yummy!have to try this one!

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