6 boneless, skinless chicken breasts, rinsed and patted dry
1/4 cup plus 2 tbsp low-sodium soy sauce
1 tbsp black or red rice vinegar (or red wine vinegar)
1 tbsp plus 1 tsp water, divided
1/4 tsp sugar
1/4 cup oyster sauce
1/8 tsp sesame oil
1/2 tsp corn starch
1/4 cup unsalted peanuts, chopped
1 scallion, slivered
Grill chicken over mediunm for 7 minutes on one side and 3 minutes on the other or until cooked through. In a medium saucepan, mix soy sauce, vingegar, 1 tbsp - 1 tsp water, sugar, oyster sauce, and oil. Bring to a boil over medium.
In a small bowl, combine cornstarch, and remaining water; drizzle the mixture into sauce. Return sauce to boil and simmer for about 1 minute or until slightly thickened. Remove from heat and set aside.
Using a pastry brush, coat each chicken breast with sauce. Garnish with peanuts and scallions and serve immediately.
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