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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Adapted from a Robin Miller recipe. She served this with some Asian cellophane noodles lightly tossed in some sesame oil and fresh cilantro. I served this with ramen noodles and I would recommend serving a dipping sauce to accompany it, such as hoisin sauce or even an extra batch of marinade. She did not marinate hers, I prefer to marinate at least an hour or so. Ingredients:
1/2 cup reduced sodium soy sauce |
2 tablespoons honey |
1 tablespoon blackstrap molasses |
1 teaspoon fresh ginger, finely grated |
2 garlic cloves, minced |
1 teaspoon liquid smoke |
1/4 teaspoon fresh ground black pepper |
6 boneless skinless chicken breast halves, cut into thin strips |
1/4 cup sesame seeds, lightly toasted |
Directions:
1. Whisk together soy sauce, honey, molasses, ginger, garlic, liquid smoke seasoning, and black pepper; add chicken and let marinate, covered, in the fridge at least 1 hour to overnight.
2. Coat a stove-top grill pan or griddle with cooking spray or lightly brush with oil and set over medium-high heat to preheat.
3. Place chicken (and if you like, drizzle the marinade on top)on hot grill and cook 5 to 7 minutes, until cooked through, turning once during cooking.
4. Discard any remaining marinade.
5. Remove chicken from grill pan and sprinkle with toasted sesame seeds.
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