FOR THE CHICKEN, COMBINE:
4 boneless, skinless chicken breasts (5–6 oz each)
2 Tbsp sesame oil
1 tsp kosher salt
Juice of 1/2 a lime
Shredded savoy cabbage
FOR THE GLAZE, COMBINE:
1/4 cup plum jam
2 Tbsp light brown sugar
2 Tbsp rice vinegar
1 Tbsp low-sodium soy sauce
1 tsp chili garlic sauce
1 tsp five-spice powder
Salt to taste
Preheat grill to medium-high heat. Brush grill grate with oil.
For the chicken, combine chicken breasts, sesame oil, 1 tsp. salt, and lime juice in a resealable plastic bag. Seal bag and toss chicken to coat with marinade.
For the glaze, combine jam, brown sugar, vinegar, soy sauce, chili garlic sauce, five-spice powder, and salt in a small saucepan over medium heat. Bring glaze to a boil. Reduce heat to low; cook glaze 2–3 minutes; set aside.
Grill chicken, covered, 2 minutes. Rotate chicken breasts a quarter turn and grill 2 minutes more. Flip chicken and grill 2 minutes. Rotate chicken a quarter turn and grill 2 minutes more. Reduce grill heat to medium-low.
Dip chicken breasts in glaze when meat registers 165 degrees on an instant-read thermometer; return to grill for 2 minutes. Flip chicken again, dip in glaze, and grill 2 minutes more. Remove chicken from grill and place on plates of shredded cabbage. Top each serving with Plum Salsa and serve with remaining glaze.
Servings: 4
Nutrition per Serving: 266 Calories, 5g Total Fat, 1g Sat, 82mg Cholesterol, 515mg Sodium, 20g Total Carbs, 0g Fiber, 33g Protein
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Chinese Five Spice Powder
Chinese five-spice powder is easy to find at the grocery store, but why not try making your own?
Combine:
2 Tbsp ground star anise
2 tsp ground cinnamon
2 tsp fennel seed
1/2 tsp ground cloves
1/2 tsp black pepper
4 boneless, skinless chicken breasts (5–6 oz each)
2 Tbsp sesame oil
1 tsp kosher salt
Juice of 1/2 a lime
Shredded savoy cabbage
FOR THE GLAZE, COMBINE:
1/4 cup plum jam
2 Tbsp light brown sugar
2 Tbsp rice vinegar
1 Tbsp low-sodium soy sauce
1 tsp chili garlic sauce
1 tsp five-spice powder
Salt to taste
Preheat grill to medium-high heat. Brush grill grate with oil.
For the chicken, combine chicken breasts, sesame oil, 1 tsp. salt, and lime juice in a resealable plastic bag. Seal bag and toss chicken to coat with marinade.
For the glaze, combine jam, brown sugar, vinegar, soy sauce, chili garlic sauce, five-spice powder, and salt in a small saucepan over medium heat. Bring glaze to a boil. Reduce heat to low; cook glaze 2–3 minutes; set aside.
Grill chicken, covered, 2 minutes. Rotate chicken breasts a quarter turn and grill 2 minutes more. Flip chicken and grill 2 minutes. Rotate chicken a quarter turn and grill 2 minutes more. Reduce grill heat to medium-low.
Dip chicken breasts in glaze when meat registers 165 degrees on an instant-read thermometer; return to grill for 2 minutes. Flip chicken again, dip in glaze, and grill 2 minutes more. Remove chicken from grill and place on plates of shredded cabbage. Top each serving with Plum Salsa and serve with remaining glaze.
Servings: 4
Nutrition per Serving: 266 Calories, 5g Total Fat, 1g Sat, 82mg Cholesterol, 515mg Sodium, 20g Total Carbs, 0g Fiber, 33g Protein
========================
Chinese Five Spice Powder
Chinese five-spice powder is easy to find at the grocery store, but why not try making your own?
Combine:
2 Tbsp ground star anise
2 tsp ground cinnamon
2 tsp fennel seed
1/2 tsp ground cloves
1/2 tsp black pepper
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