Sesame-Chili Chicken with Gingered Watermelon Salsa |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2 tablespoon(s) low-sodium soy sauce |
1 to 2 tablespoon(s) chili sauce with garlic |
1 tablespoon(s) dark sesame oil |
4 - 6 ounce(s) boneless, skinless chicken breasts |
2 cup(s) seeded watermelon diced |
1/4 cup(s) diced yellow bell pepper diced |
2 tablespoon(s) green onions thinly sliced |
1 tablespoon(s) cilantro chopped |
1 teaspoon(s) fresh ginger peeled, grated |
2 teaspoon(s) mirin (sweet rice wine) |
1 teaspoon(s) fresh lime juice |
1/8 teaspoon(s) salt |
1 jalapeno peppers seeded and minced |
cilantro sprigs |
lime wedges |
Directions:
1. To prepare Chicken:
2. Combine soy sauce, chili sauce and sesame oil in a large zip top plastic bag. Add chicken to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.
3. Prepare grill
4. To prepare salsa:
5. Combine watermelon, bell pepper, onions, cilantro, ginger, mirin, lime juice, salt and jalapeno; cover and chill until ready to serve.
6. Remove chicken from marinade; discard marinade. Place chicken on grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove chicken from grill; let stand 5 minutes. Cut chicken diagonally across grain into thin slices; serve with salsa. Garnish with cilantro sprigs and lime wedges if desired.
|
|