Thursday, May 27, 2010

FIVE SPICE CHICKEN WITH ASIAN SLAW

Marinate for two hours:

8 Boneless skinless chicken breasts
1/3 c. lime juice
3 T. chopped ginger
3 T. toasted sesame oil
3 T. olive oil
2 T. five spice powder
1 t. chopped garlic

Heat grill pan to hot. Spray with Pam and immediately place 2-3 chicken breasts in pan. Reduce heat. Quarter turn to get cross marks after 2 min. Repeat on both sides. Finish cooking in 400 degree oven for 10-12 minutes. Serve with Asian Slaw

ASIAN SLAW

Toss together and serve:

4 c. Napa or Savoy cabbage shredded
½ c. each julienne red, yellow, green bell pepper
1 c. grated carrot
1 c. julienne snow peas
½ c. chopped cilantro
1 c. chopped green onion
½ c. chopped peanuts

Mix together and add half to slaw and reserve half to ladle over chicken

1/2 c. rice wine vinegar
4 T chopped ginger
Juice of 2 lime
2 t. chopped garlic
1/2 c. sesame oil
1/2 c. brown sugar
Kosher salt and cracked black pepper