So we’ve been to the farmers market, let’s make something yummy with all of that fresh produce! Now don’t get me wrong friends… I love some good southern fried chicken but following a healthy lifestyle when it comes to nutrition is very important to me. Healthy food is yummy too!
YIELD: 4 servings
1 tablespoon canola oil
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons chili garlic sauce (such as Sriracha) or sweet chili sauce
1 teaspoon grated peeled fresh ginger
1/2 teaspoon grated orange rind
2 garlic cloves, minced
Dash of sea salt
4 (6-ounce) skinless, boneless chicken breast halves
Jasmine rice (optional)
Bibb Lettuce (optional)
Fresh lime wedge/juice
Fresh cilantro (optional)
Chopped peanuts (optional)
Combine first 9 ingredients in a small bowl; stir with a whisk. Reserve 2 tablespoons oil mixture. Place remaining oil mixture in a large zip-top plastic bag. Add chicken breast halves; seal and marinate in refrigerator for 1 hour, turning occasionally. Remove chicken from bag, and discard marinade.
Grill chicken breast on grill or on stove top on grill pan until cooked through. Let stand 5 minutes before thinly slicing.
Divide chicken evenly among either jasmine rice (like I had in the picture) or on lettuce leaves (like a wrap); top each plate with fresh cilantro if desired. Serve with lime wedges. Garnish with chopped peanuts, if desired.
I served my dish on top of jasmine recipe (prepared to the package directions). I thinly sliced the chicken and placed on top of the rice (but you could easily do the same on the lettuce wrap). I drizzled some of the reserved marinade and placed the chopped cilantro. I squeezed fresh key lime on top (a small wedge) and then sprinkled chopped peanuts. YUMM! I served it with a chilled dry rosé which complimented the spice of the chili sauce. Perfect for a summer evening!