- 1/4 cup dry sherry
- 1 tablespoon sesame oil
- 1 teaspoon five-spice powder (a blend of Szechuan peppercorns, star anise, cloves, cinnamon and fennel)
- 1/4 teaspoon cayenne pepper
- 4 boneless, skinless chicken breasts
- 1/3 cup hoison sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame seeds
In large bowl, mix together sherry, sesame oil, five-spice powder and ground cayenne.
Add chicken to spice mixture and toss until evenly coated. Cover bowl and let stand for about 15 minutes at room temperature, turning chicken occasionally.
Heat grill to medium.
Place chicken on hot grill rack. Cover grill and cook chicken 20 to 25 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife. Remove chicken from the grill.
In small bowl, mix hoisin sauce and soy sauce. Brush sauce mixture all over chicken and return to grill. Cook 4 to 5 minutes longer or until glazed, turning once. Place chicken on same platter; sprinkle with sesame seeds.
Note: This recipe also works well with extra-firm tofu.
Fat: 15 g
Saturated Fat: 4 g
Cholesterol: 121 mg
Sodium: 595 mg
Carbs: 10 g
Fiber: 0 g
Protein: 41 g