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This dish has been adapted from four servings to a more intimate dinner for two.
2 boneless, skinless chicken breasts (fat trimmed)
1 1/2 teaspoons low-sodium soy sauce
1 tablespoon oil (canola, peanut or sesame)
1 tablespoon fresh lemon or lime juice
1 tablespoon brown sugar (packed)
1/8 teaspoon ground ginger
1/2 teaspoon garlic, minced
1/8 cup chopped cilantro
Place chicken breasts in a large sealable plastic bag. In a small measuring cup, whisk together soy sauce, oil and lemon juice. Whisk in brown sugar, ginger and garlic. Add cilantro. Pour mixture into the bag with the chicken. Seal it and marinate the chicken in the refrigerator for up to 6 hours before cooking.
Discard marinade and grill the chicken for 7 to 10 minutes on each side until done. Alternatively, roast in a 400-degree oven.
Serve with vegetables and brown rice. Makes 2 servings.
This dish has been adapted from four servings to a more intimate dinner for two.
2 boneless, skinless chicken breasts (fat trimmed)
1 1/2 teaspoons low-sodium soy sauce
1 tablespoon oil (canola, peanut or sesame)
1 tablespoon fresh lemon or lime juice
1 tablespoon brown sugar (packed)
1/8 teaspoon ground ginger
1/2 teaspoon garlic, minced
1/8 cup chopped cilantro
Place chicken breasts in a large sealable plastic bag. In a small measuring cup, whisk together soy sauce, oil and lemon juice. Whisk in brown sugar, ginger and garlic. Add cilantro. Pour mixture into the bag with the chicken. Seal it and marinate the chicken in the refrigerator for up to 6 hours before cooking.
Discard marinade and grill the chicken for 7 to 10 minutes on each side until done. Alternatively, roast in a 400-degree oven.
Serve with vegetables and brown rice. Makes 2 servings.
