4
1/2 cup bottled chili sauce
1/4 cup teriyaki sauce
1 tbsp freshly squeezed lime juice
1 tsp dark sesame oil
2 large garlic cloves, minced, or 1 1/2 tsp bottled chopped garlic
1 tsp grated fresh ginger, or 1 1/2 tsp bottled chopped ginger
4 skinless, boneless chicken breasts
1 tsp vegetable oil
1/3 cup coarsely chopped cilantro, or basil
2 green onions
1 tbsp brown sugar
In a small bowl, stir chili sauce with teriyaki, lime juice, oil, garlic and ginger. If chicken breasts have an attached fillet (the long skinny chicken piece underneath breast), spread it out so chicken will cook evenly. Lightly brush chicken all over with chili mixture. Reserve remaining mixture (it will be added to pan to cook later). Heat oil in a large, non-stick frying pan set over medium heat. When hot, add chicken. Reduce heat to medium-low. Turn chicken occasionally until it feels springy when pressed, 8 to 10 minutes. Meanwhile, chop enough coriander to measure 1/3 cup (75 mL) and thinly slice green onions.
Pour remaining chili mixture into pan and sprinkle with coriander and sugar. Bring to a boil. Stir often, spooning sauce over chicken and turning occasionally, until sauce is hot and bubbly, about 2 minutes. Stir in green onions. Serve chicken with sauce in pan spooned overtop. Great with mashed or boiled potatoes and a cold juice or beer to wash it down.
Calories 239, Protein 32.6g, Carbohydrates 16.2g, Fat 4.6g, Fibre 2.3g, Sodium 1223mg.
Keep the wet wipes handy and cover your shirt with a napkin before you tuck into this stick-to-everything chicken. Ginger, garlic, chili sauce and teriyaki are an unusual yet fabulous combination in our simple saut?.