This is the main dish for Dinner on the Deck, which includes Fruit Juice Cooler, Sesame-Ginger Chicken, Grilled Vegetable Kabobs with Rice, Toasted French Bread Points and Grilled Peaches with Raspberry Puree.
Combine first 4 ingredients in a small bowl; stir well, and set aside.
Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
Coat grill rack with cooking spray; place on grill over medium-hot coals. Place chicken on rack, and cook 4 minutes on each side, basting frequently with soy sauce mixture. Transfer chicken to a serving platter; garnish with green onion, if desired.
For Dinner on the Deck: Prepare the raspberry puree first and allow it to chill as dinner is being prepared. Assemble vegetable kabobs and start cooking the rice. While the kabobs grill, prepare and grill the chicken and peaches. Place 1/2-inch slices of French bread on the grill, allowing 1 slice per person, and toast until golden. Stir together the beverage just before serving.
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