Nutrition Information (per serving)
1½ lb skinned chicken breast halves, boned and defatted
1½ Tbsp dark sesame oil
1½ Tbsp low-sodium soy sauce
4 Tbsp chicken stock
2 Tbsp rice or white vinegar
1 Tbsp fresh garlic minced
1 tsp minced shallots
⅛ tsp minced ginger
- Divide chicken into six 4-ounce portions.
- Place marinade ingredients in a shallow baking dish and mix well. Lay chicken breasts in marinade and turn chicken to coat evenly. Cover and refrigerate for at least 2 hours or as long as overnight.
- Prepare hot coals for grilling or preheat broiler.
- Lift chicken out of marinade, discard marinade, and grill or broil chicken 3 to 4 minutes each side.