Five spiced Grilled Chicken with Asian Dipping Sau
Entrees - Maindishes
2 1/2 teaspoons five-spice powder
1/4 teaspoon salt
4 (6 oz) boneless, skinless chicken breast halves
4 teaspoons EVOO
6 tablespoons rice vinegar
3 tablespoons reduced-sodium soy sauce
2 (2 inch) pieces fresh ginger, grated
2 garlic cloves, minced
In a large shallow bowl, stir together the five-spice powder and salt. Add the chicken breasts and rub the mixture into them. Add the oil and toss to coat.
Heat a grill pan over medium-high heat. Place the chicken on the pan and grill untill cooked through and still juice, about 4 minutes per side. Transfer to a plate, cover with foil, and let stand for 5 minutes.
While the chicken is cooking, in a small bowl, whisk together the vinegar and soy sauce. With your hands squeeze the grated ginger over the bowl, extracting as much juice as possible into the vinegar mixture. Add the garlic to the sauce and stir to combine.
Slice the chicken on a diagonal. Transfer to 4 plates and serve with small bowls of the sauce (about 2 tablepoons each) for dipping.
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