Mix soy sauce, dry sherry, vegetable oil, brown sugar and ginger. Whisk to incorporate.
Add to plastic ziptop bag with chicken breasts. Gently press to remove air, and place in a bowl in the fridge for at least 2 hours, up to 6.
Turn on grill to medium heat. Oil grill. Place chicken breasts on grill, and let cook for 2 minutes. Then turn 90 degrees. Cook for 2 more minutes and flip. Cook for 2 more minutes. Turn 90 degrees. Check for doneness, remove from grill when done. Let rest on cutting board for 2 minutes. Slice on bias and serve atop white rice. Sprinkle with sesame seeds and or grilled scallions to garnish.
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|Serving Size: 1 Serving (466g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 210 (40%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 55.7mg||17 %|
|Sodium 18999.9mg||655 %|
|Potassium 968.8mg||25 %|
|Total Carbohydrate 38.4g||11 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 35.3g|
|Protein 39.8g||57 %|
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Calories per serving: 528
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