This is one of my friends’ favorite dishes I prepare because the chicken is so tender, and the sauce so unique. You wouldn’t believe it, but a little of the sauce goes a long way.
Actually, I made this in Dallas and used the leftover pineapple salsa (that I made to top halibut the night before) over cold sauteed green beans (from Whole Foods).
4 skinless boneless chicken breasts (about 1 lb)
½ cup hoisin sauce
1 tbsp sesame oil
1 tbsp tomato paste
½ tsp ground ginger
2 cloves garlic, minced or finely chopped.
- Set oven to broil.
- Either leave chicken as breast or cut into smaller strips.
- Mix remaining ingredients and brush over chicken.
- Broil on broiling pan 4-6 inches from heat for 7-8 minutes or until brown.
- Turn chicken over, brush with sauce. Broil 4-5 minutes longer or until no longer pink in center.
- Meanwhile, heat remaining sauce in a pan and bring to boil for 1 minute. Serve with chicken.
**I usually double the sauce just in case.
(Recipe via Betty Crocker – seriously! – one of my first cookbooks)