This recipe is good right off the grill but I think it tastes better after it is cold! The flavor is interesting and different and the ginger is not too overwhelming. I like to serve it on top of a chopped romaine salad with sliced green onions, halved grape tomatoes, and either Italian dressing or a light ranch dressing. It’s great in a sandwich too.
|Reduced sodium soy sauce||2 T.||1/4 C.||1/4 C. + 2 T.||1/2 C.||1/2C. + 2 T.||3/4 C.|
|Canola oil||2 T.||1/4 C.||1/4 C. + 2 T.||1/2 C.||1/2 C. + 2 T.||3/4 C.|
|Chopped cilantro||2 T.||1/4 C.||1/4 C. + 2 T.||1/2 C.||1/2 C. + 2 T.||3/4 C.|
|Ground ginger*||1/2 t.||1 t.||1-1/2 t.||2 t.||2-1/2 t.||1 T.|
|Minced garlic||1-1/2 t.||1 T.||1 T. + 1-1/2 t.||2 T.||2 T. + 1-1/2 t.||3 T.|
|Hot sauce (Chipotle or Asian) or Red pepper flakes||1/4 t.||1/2 t.||3/4 t.||1 t.||1-1/4 t.||1-1/2 t.|
In a large container, combine soy sauce, oil, cilantro, ginger, garlic, and hot sauce/red pepper flakes. Stir to combine. Add chicken. Coat well with the marinade. Cover and refrigerate for at least 1 hour.
Remove meat from marinade and discard marinade. Broil 4 inches from heat, or grill over medium heat 5 to 10 minutes per side or until cooked through, turning frequently. Or you can also cook the chicken in a non-stick skillet on the stovetop. Allow the chicken to cool.
Slice the chicken and place in containers or freezer bags in meal-sized portions.
Seal, label and freeze.
Thaw chicken and serve on a sandwich or on top of a salad. Chicken can also be warmed in the microwave or stovetop. Do not overcook if reheating.
Oil has been excluded from the nutritional analysis.
Per Serving: 288 Calories; 6g Fat (20.2% calories from fat); 53g Protein; 2g Carbohydrate; trace Dietary Fiber; 144mg Cholesterol; 427mg Sodium.
Exchanges: 7-1/2 Lean Meat.
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