Ingredients
- 4 chicken breasts
- 3 cloves garlic-minced
- 3/4 tablespoon ginger, peeled and minced
- 1 shallot, peeled and minced
- 1 tablespoon cilantro leaves, roughly chopped
- 1/4 cup Spanish sherry wine vineg
- 1/8 cup hoisin sauce
- 1 1/2 tablespoons tamari sauce
- 1 1/2 tablespoons rice wine vinegar
- 1 1/2 tablespoons sesame oil
- 1 1/2 tablespoons plum sauce
- 1 1/2 tablespoons crunchy peanut butter
- 1 1/2 tablespoons honey
- 1 1/2 teaspoons salsa Sriracha
Make it step by step
- Combine all ingredients, mix well and reserve. Marinate the breasts 1-3 hours covered in refrigeration.
- Remove the breasts from the marinade and grill them until just cooked through.
- Serve with rice.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Shoshanna Levy, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.