3 tablespoons finely chopped fresh cilantro leaves, plus more for garnish
Salt and freshly ground black pepper
4 boneless chicken breasts, 8-ounces each
3 tablespoons canola oil
Steamed brown rice
Instructions
Heat the grill to high. Place the vinegars, soy
sauce, pineapple juice, sugar, jalapeno and ginger
in a medium saucepan and cook over high heat until
reduced by half, stirring occasionally. If the sauce
becomes too thick, thin with a little bit of water.
Strain the sauce through a strainer into a bowl.
Briefly saute the red and yellow pepper in canola
oil and then stir in the sauce along with the snow
peas, mint and cilantro and season with salt and
pepper.
Brush the chicken on both sides with the oil and
season with salt and pepper. Grill until golden
brown on both sides and just cooked through, about
8 minutes, while also brushing with any remaining
glaze. Place the rice on a large plate. Remove the
chicken from the grill/ and immediately drizzle
with the sauce.
Originally Submitted
11/19/2010
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