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“I often prepare extra chicken, serving some for dinner and using the rest later in noodle dishes, salads and stir-fried dishes,” Simonds says. The marinade can also be used on pork cutlets, firm-pressed tofu or seafood.
Ingredients
Ingredients
Spicy Asian Marinade:
3 tablespoons soy sauce
2 tablespoons rice wine or sake
1 tablespoon minced garlic
1 teaspoon dried chile flakes or hot chile paste
1 tablespoon olive oil
Chicken:
3 boneless, skinless chicken breasts, cut into 3 pieces each (about 1 1/2 pounds)
2 tablespoons olive oil (for oiling the grill)
Instructions
3 tablespoons soy sauce
2 tablespoons rice wine or sake
1 tablespoon minced garlic
1 teaspoon dried chile flakes or hot chile paste
1 tablespoon olive oil
Chicken:
3 boneless, skinless chicken breasts, cut into 3 pieces each (about 1 1/2 pounds)
2 tablespoons olive oil (for oiling the grill)
1. To prepare chicken, add chicken pieces to marinade and toss lightly to coat. Cover with plastic wrap and refrigerate at least 1 hour.
2. Prepare a medium-hot fire for grilling. Brush the rack with 2 tablespoons olive oil and place meat 3 inches from source of heat. Grill, covered, 5 to 7 minutes per side, or until the chicken is opaque all the way through.
Note: To prepare the chicken stovetop, heat 1 tablespoon olive oil in a nonstick skillet. Add chicken; cook until done, 8 to 10 minutes, turning once. Remove from the heat and cool slightly. Serve with a vegetable and rice or noodles, or use in salads or stir-fried dishes. Serves 6.
Recipe adapted with permission from Nina Simonds' Spices of Life (Alfred A. Knopf, 2005), Relish the Healthy Table, "Asia Minor," Feb. 2008.
2. Prepare a medium-hot fire for grilling. Brush the rack with 2 tablespoons olive oil and place meat 3 inches from source of heat. Grill, covered, 5 to 7 minutes per side, or until the chicken is opaque all the way through.
Note: To prepare the chicken stovetop, heat 1 tablespoon olive oil in a nonstick skillet. Add chicken; cook until done, 8 to 10 minutes, turning once. Remove from the heat and cool slightly. Serve with a vegetable and rice or noodles, or use in salads or stir-fried dishes. Serves 6.
Recipe adapted with permission from Nina Simonds' Spices of Life (Alfred A. Knopf, 2005), Relish the Healthy Table, "Asia Minor," Feb. 2008.
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