Grilled Sesame Ginger Chicken Food

GRILLED GINGER-SESAME CHICKEN SALAD

Steps:

• Marinade: In a medium bowl, whisk soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha and salt to blend. Transfer 3 tablespoons of the marinade to a baking dish, add chicken and turn to coat. Cover and refrigerate at least 30 minutes, turning after 15 minutes.
• Dressing: Whisk vinegar and green onions into the remaining marinade. Set aside.
• Heat a grill pan over medium-high heat. Remove chicken from marinade, add to grill pan, and cook about 4 minutes per side or until chicken shows no sign of pink when pierced in the thickest part with the tip of a small sharp knife. Transfer to a cutting board and let rest 15 minutes.
• Cut chicken crosswise into 1/4-inch-thick slices.
• For the Salad: In a large bowl, toss chicken, cabbage, carrots, green onions, cilantro and half of the almonds with enough dressing to coat lightly.
• Mound salad in center of 4 plates. Re-whisk dressing and drizzle a little over and around salad. Sprinkle with the remaining almonds and sesame seeds.

GRILLED CHICKEN WITH SESAME GINGER SAUCE

Steps:

• To make marinade: Combine soy sauce, lemon juice, oil, garlic, jalapeno, ginger and cumin in a plastic zipper bag.
• Add chicken and seal bag.
• Refrigerate a minimum of 2 hours or overnight.
• To make Sesame Ginger Sauce: Heat oil in a small saucepan over medium heat.
• Add ginger and sugar and a small amount of the water.
• Cook until softened.
• Remove from heat, add remaining ingredients.
• Cover and refrigerate for a minimum of 2 hours or overnight.
• Prior to serving, strain sauce (to remove minced ginger) and reheat.
• Remove chicken from marinade and grill until no longer pink in center, about 5 min per side.
• Thinly slice chicken and top with 1 tablespoon Sesame Ginger Sauce.

SESAME-GINGER GRILLED CHICKEN

Steps:

• For sauce, in a small saucepan combine all of the ingredients except the chicken. Bring to boiling over medium heat, stirring frequently; reduce heat. Simmer, covered, for 3 minutes. Set aside.
• Grill chicken on the lightly greased rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until tender and no longer pink, turning once and brushing with sauce once or twice during the last 5 minutes of grilling.
• In a small saucepan heat the remaining sauce until bubbly; pass with chicken. Makes 6 servings.

GRILLED SESAME CHICKEN LETTUCE CUPS

Steps:

• Preheat a grill to medium high. Whisk the soy sauce, vinegar, 2 tablespoons each sesame oil and water and the ginger in a large bowl. Remove 1/4 cup of the dressing to a medium bowl; set aside. Whisk the five-spice powder into the large bowl and add the chicken; toss to coat and set aside to marinate, 10 minutes.
• Meanwhile, brush the eggplant slices on both sides with the remaining 1 tablespoon sesame oil. Grill until well marked and tender, 3 to 4 minutes per side; transfer to a cutting board and let cool slightly. Roughly chop the eggplant and add it to the bowl with the reserved sesame dressing. Add the tomatoes, scallions and herbs; toss to coat.
• Remove the chicken from the marinade, letting the excess drip off. Grill until well marked, 3 to 4 minutes, then flip and continue grilling until cooked through, about 2 more minutes. Transfer to a cutting board and let cool 5 minutes, then slice.
• Serve the chicken and eggplant salad in the lettuce leaves with the eggplant salad; top with the nuts.

GRILLED CHICKEN BREAST WITH GINGER AND SOY

Steps:

• Combine the 1 cup soy sauce, 1/4 cup olive oil, 2 tablespoons sesame oil, half of the lime juice, ginger, and garlic, and 1/4 cup cilantro in the bottom of each of 2 large freezer bags. Put 2 chicken breasts in each bag and get them coated with the marinade. Then set the bags on a work surface, force the air out and seal them. Allow chicken to marinade for 1 hour. You can also freeze the chicken right in the marinade at this point. To do so fold each bag over the chicken 3 times, tape them well, and date them. Put it in the freezer for up to 2 months.
• Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a non-stick surface.
• Remove the chicken breasts from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Serve with the sesame noodles and cucumber pickles.

GINGER SESAME GRILLED CHICKEN SANDWICH

Steps:

• Pound chicken breast as thin as you want.
• Marinade for two hours.
• Grill breast on barbecue until almost done.
• Finish with a slice of ham and cheese melted.
• Garnish with wasabi mayo and tomato.
• Enjoy!