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- 1/3 cup plum sauce or sweet-and-sour sauce
- 1/4 cup water
- 3 tablespoons hoisin sauce
- 1 1/2 teaspoons sesame seeds, toasted if desired
- 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
- 1 clove garlic, minced
- 1/4 - 1/2 teaspoon Asian chile sauce or several dashes bottled hot pepper sauce
- 6 skinless, boneless chicken breast halves and/or thighs
- Hot cooked rice noodles
- Cooked sugar snap peas (optional)
- Slivered green onions
- Sesame seeds, toasted
1. For sauce, in a small saucepan combine plum sauce, the water, hoisin sauce, the 1-1/2 teaspoons sesame seeds, the ginger, garlic, and Asian chile sauce. Bring to boiling over medium heat, stirring frequently; reduce heat. Cover and simmer for 3 minutes. Remove from heat.
2. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F for breast halves, 180 degrees F for thighs), turning once halfway through grilling and brushing once or twice with some of the sauce during the last 5 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as directed.)
3. To serve, slice chicken and serve on top of rice noodles and, if desired, sugar snap peas. Sprinkle with green onions and additional sesame seeds. Reheat and pass the remaining sauce.
- Servings Per Recipe 6,
- cal. (kcal) 166,
- Fat, total (g) 4,
- chol. (mg) 59,
- sat. fat (g) 1,
- carb. (g) 9,
- pro. (g) 22,
- sodium (mg) 216,
- Percent Daily Values are based on a 2,000 calorie diet
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