These Asian-inspired chicken breasts are as quick and easy as a stir-fry—hot off the grill in 20 minutes!
boneless skinless chicken breasts (1 1/4 lb)
teaspoons grated orange peel
cup teriyaki baste and glaze
tablespoons sesame seed, toasted
medium green onions, chopped (2 tablespoons)
Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/2 inch thick.
In small bowl, stir orange peel into teriyaki glaze. Reserve 2 tablespoons glaze mixture for serving. Brush both sides of chicken with remaining glaze mixture. Sprinkle sesame seed over both sides of chicken; cover chicken with piece of waxed paper and lightly press seed into chicken.
Place chicken on grill over medium heat. Cover grill; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken from grill to serving plate. Spoon reserved 2 tablespoons glaze over chicken. Sprinkle with onions.
To toast sesame seed, sprinkle in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Remove immediately from hot skillet so seed doesn’t continue to toast and become too dark or scorched.
Serve with cooked rice or Asian peanut noddles and steamed carrots.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 1 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.