Last night’s dinner was a major success. It was delicious, simple, and there was little to no mess involved. That alone qualifies this recipe to be laminated and used frequently.
I don’t usually make Asian food. I like to order my Thai food and save my house the airing out process. I cook a pretty standard but caucasian stir fry occasionally.. but really I haven’t done much cuisine from that side of the world.
Last night was a test.
Enter Grilled Chicken with Kung Pao Sauce from Shape Magazine. They were touting the recipe with claims like “Good-Bye Takeout” and its only 173 calories per serving… Wait whhhaattt? 173 calories? mmmm I’m interested..
6 boneless, skinless chicken breasts, rinsed and patted dry
1/4c plus 2T low-sodium soy sauce
1T black or red rice vinegar (I used red wine vinegar)
1T plus 1t water, divided
1/4c oyster sauce
1/8t sesame oil
1/4c unsalted peanuts, chopped
1 scallion, slivered
Grill the chicken over medium heat for about 7 mins on side 1, and 3 mins on side 2. Make sure that baby is cooked through but don’t over do it, you still want moist (eww) chicken 🙂
In a medium saucepan, mix soy sauce, vinegar, 1.5T water, sugar, oyster sauce, and oil. Bring to a boil over medium heat.
In a small bowl mix together the cornstarch and remaining water. Add this to the bubbling sauce pan and simmer for about a minute, or until thickened. Remove from heat and seat aside.
Once you chicken is all done you can brush the sauce on top and top with peanuts and green onion. I obviously made brown rice too!
Super delicious and very flavorful. I know that the oyster sauce and sesame oil aren’t pantry staples but the recipe was good enough for me to say they are worth buying. I’ll definitely be making this again so I think the few bucks to add them to my cabinet is just peachy 🙂
Clean plate club over here 🙂