Description
This flavor-packed Szechuan Chicken can be marinated overnight. Grill it up and serve over a colorful salad for a quick and healthy weeknight meal.
Ingredients
Units
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Chicken Marinade:
- 2 green stemmed onions, minced
- 2 tablespoons cilantro , minced
- 1 tablespoon garlic , minced
- 1 tablespoon ginger root, minced
- 3 tablespoons dry white wine
- 2 tablespoons hoisin sauce
- 1/3 cup soy sauce
- 1 teaspoon rice wine vinegar
- 1 Tbsp Olive Oil
- 1 Tablespoon sesame seed oil
- 1 1/2 teaspoons sugar
- 1 teaspoon Szechuan chili sauce
- 4 chicken breast halves, boneless, without skin
Chicken Salad:
- 2 cucumber, thinly sliced
- 2 carrot, thinly sliced
- 2 cups Cabbage, shredded
- 2 Red Bell Pepper, thinly sliced
- 1/2 cup Cilantro
Instructions
- In bowl, whisk together all chicken marinade ingredients. Reserve 1/3 cup of marinade in a bowl to use as a salad dressing for later.
- Place chicken breasts into a gallon plastic bag, pour remaining marinade over chicken. Seal bag and allow chicken to marinade for 3 hours or overnight.
- When chicken has marinated, heat grill to medium high heat. Let chicken sit out for 30 minutes before grilling.
- Grill until just cooked through. Remove from grill and cover with foil. Let rest for 10 minutes.
For Salad:
- Toss together all shredded vegetables. Plate on four plates, topping with one chicken breast each.
- Pour additional reserved marinade/dressing from clean bowl over the top of the chicken. Devour.
Notes
Adapted from The Washington Dinner Train’s Szechuan Chicken