Damn Delicious

Asian-Style Chicken Breasts

I know I should be posting Thanksgiving recipes but I’m not cooking Thanksgiving this year. The boyfriend and I are going to his cousin’s house where 1/3 of his extended family come together for Thanksgiving. That means his cousin cooks for all 50 guests! It’s amazing really. But that doesn’t mean I’ll be going empty-handed. After extensive planning and research, I decided to bring 3 desserts – Brown Eyed Baker’s Pumpkin Cheesecake, Pioneer Woman’s Citrus Butter Cookies, and Sweet Pea’s Kitchen’s Pumpkin Cinnamon Rolls with Cream Cheese Frosting. If all goes well in the kitchen, I should be able to post these recipes this coming week.

Now on to the non-Thanksgiving dinner recipe…

This recipe is absolutely perfect for those lazy days where you get to cook a quick homemade dinner with the least amount of actual cooking. Just throw all the ingredients of the marinade into a large Ziploc bag along with the chicken and marinate it over night. Then, when you’re ready to eat, just pop them on the grill. While they’re grilling, you could reduce the leftover marinade sauce to give it that nice, thick sauce for drizzling.

Voila, dinner is served. Now how easy was that?

Asian-Style Chicken Breasts (adapted from For the Love of Cooking):

Yields 4 servings

  • 2/3 cup low sodium soy sauce
  • 1/4 cup sesame oil
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons hot chili sauce
  • 1 tablespoon freshly grated ginger
  • 4 cloves garlic, minced
  • 3 green onions, sliced, plus more for garnish
  • 2-4 boneless, skinless thin sliced chicken breasts
  • 1 teaspoon olive oil
  • Brown rice, for serving

In a gallon size Ziploc bag, combine the soy sauce, sesame oil, Worcestershire, brown sugar, chili sauce, ginger, garlic and green onions. Add the chicken breasts; marinate for at least 8 hours, turning the bag occasionally.

Heat olive oil in a grill pan or cast-iron skillet over medium high heat. Grill the chicken breasts for 3-4 minutes on each side. Remove from grill and let stand 5 minutes before slicing into 1/4-inch thick slices.

Place the remaining marinade in a small saucepan and boil until it reduces down by half.

Place chicken on a serving plate drizzled with sauce and garnished with green onions. Serve immediately with brown rice, if desired.

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  1. To avoid splatter I use a TFal grill with most marinade recipes (One of the best investments I have ever made!). Cooking to the “rare/med-rare” setting will cook it through with a super juicy middle! Thanks for the recipe!!

  2. Won’t the oil splatter from the pan since the marinade sauce contains some water? How do you prevent oil splatter during the pan frying process?

    • “Splatterage” unfortunately cannot be avoided completely – it’s just part of the cooking process. 🙂