Sesame-Chile Chicken with Gingered Watermelon Salsa

>> Lunes, Marso 21, 2011

Sesame-Chile Chicken with Gingered Watermelon Salsa
For ease of preparation, purchase a container of cut-up watermelon from the produce section of your supermarket; then all you have to do is cut the chunks into small pieces. While the liquid from the salsa is tasty, you might want to use a slotted spoon to serve the salsa. Serve over a bed of jasmine or basmati rice.

1 teaspoon grated peeled fresh ginger
2 tablespoons low-sodium soy sauce
2 teaspoons mirin (sweet rice wine)
1 to 2 tablespoons chili sauce with garlic
1 teaspoon fresh lime juice
1 tablespoon dark sesame oil
⅛ teaspoon salt
4 (6-ounce) skinless, boneless chicken breast halves
1 jalapeño pepper, seeded and minced

Remaining ingredients:
2 cups diced seeded watermelon ¼ teaspoon salt, for grilling
¼ cup diced yellow bell pepper Cooking spray
2 tablespoons thinly sliced green onions Lime wedges (optional)
1 tablespoon chopped fresh cilantro

1. To prepare chicken, combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.
2. Prepare grill.
3. To prepare salsa, combine watermelon and next 8 ingredients (through jalapeño); cover and chill until ready to serve.
4. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with ¼ teaspoon salt. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove chicken from grill; let stand 5 minutes. Cut chicken diagonally across grain into thin slices; serve with salsa. Garnish with cilantro sprigs and serve with lime wedges, if desired.

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