Monday, December 13, 2010

Asian Ginger/Sweet Chili Chicken

4 large Chicken Breasts
4 TBS cooking oil
1/4 cup syrup
1/4 cup oyster sauce
1 TBS Fresh grated ginger root
1 lime (juiced)
1 large garlic clove
1 TBS grated onion
1 TBS sweet chili sauce

Heat oil in medium size frying pan on medium heat  Add chicken, when brown flip and brown other side.  Remove from pan and place in covered dish.
In same frying pan, whisk together all other ingredients.  Heat on medium until starts to boil.  Lower temperature to low heat and simmer reducing liquid (sauce will start to thicken).  Place chicken breasts back into frying pan coating chicken with sauce.  Cook till 165 degrees.

Pictured with Sweet Pea Risotto

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