Sticky Chicken

Ginger, garlic, chili sauce and teriyaki are an unusual yet fabulous combination in this simple saute.

Ingredients

½ cup bottled chili sauce
1/4 cup teriyaki sauce
1 tbsp lime juice
1 tsp dark sesame oil
2 large garlic cloves minced
1 tsp grated fresh ginger
4 skinless, boneless chicken breasts
1 tsp olive oil
1/3 cup coarsely chopped coriander or basil
2 green onions

Cooking Instructions

1. In a small bowl, stir chili sauce with teriyaki, lime juice, sesame oil, garlic and
ginger. Lightly brush chicken all over with chili mixture. Reserve remaining
mixture (it will be added to the pan later). Heat olive oil in large non stick frying
pan set over medium heat. When hot add chicken. Reduce heat to medium-low.
Turn chicken occasionally until it feels springy when pressed, 8 to 10 minutes.

2. Pour remaining chili mixture into pan and sprinkle with basil or coriander. Bring to a boil. Stir often, spooning sauce over chicken and turning occasionally until sauce is hot and bubbly, about 2 minutes. Stir in green onions.

3. Serve chicken with sauce spooned overtop.

Exchanges

Count as 3 servings of meat (Group 6)