valchemist
02-25-2003, 07:07 PM
I made this for dinner tonight. It was very tasty. I loved the flavor of the sauce and the chicken came out nice and juicy after marinating for 3 hours. I served it with Sesame Broccoli and Carrots from CL 9/95. That complimented the meal very well. I didn't serve rice with the meal, but that might be a good idea (in order to soak up some of the extra sauce).
This recipe may be quite similar to the Hoisin Barbecue Chicken from Jan/Feb 2001, but I have never tried that recipe, so I can't be sure.
Here are both recipes.
* Exported from MasterCook *
Hoisin-Marinated Chicken
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c hoisin sauce
1/4 c low sodium soy sauce
1 tbsp minced fresh ginger
2 tbsps dark sesame oil
1 tbsp rice vinegar
1 tbsp dry sherry
4 garlic cloves -- minced
8 skinless boneless chicken breast halves -- (6 oz each)
1. Combine first 7 ingredients, stirring with a whisk. Place chicken in a large shallow dish; pour half of hoisin mixture over chicken, turning to coat. Reserve remaining hoisin mixture. Cover and chill mixture 3 hours, turning occasionally.
2. Prepare grill or broiler.
3. Remove chicken from dish; discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until done, basting occasionally with reserved hoisin mixture.
Source:
"Cooking Light, March 2003"
NOTES : 243 calories (19% from fat), 5.2g fat, 0g fiber
served with Sesame Broccoli and Carrots from CL 9/95
* Exported from MasterCook *
Sesame Broccoli and Carrots
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cooking Light 1995 Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups broccoli florets
1 cup carrot -- julienne-cut
1/4 cup low-salt chicken broth
1 teaspoon cornstarch
1 1/2 tablespoons low-sodium soy sauce
1 1/2 tablespoons dry sherry
1 teaspoon vegetable oil
1 tablespoon gingerroot -- peeled, and minced
2 garlic cloves -- minced
1/2 teaspoon dark sesame oil
1 teaspoon sesame seeds -- toasted
Drop broccoli and carrot into a large Dutch oven of boiling water; cover and cook 3 minutes. Drain and rinse under cold water. Drain well.
Combine broth, cornstarch, soy sauce, and sherry in a small bowl; stir well, and set aside.
Heat vegetable oil in a large nonstick skillet or wok over medium-high heat. Add gingerroot and garlic; stir-fry 10 seconds. Add broccoli and carrot; stir-fry 1 minute. Add broth mixture; bring to a boil, and cook 1 minute or until thickened, stirring constantly. Remove from heat; stir in sesame oil, and sprinkle with sesame seeds.
(serving size: 1 cup)
Source:
"Cooking Light, Sept. 1995, page 76"
Copyright:
"© Cooking Light"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 77 Calories; 3g Fat (28.3% calories from fat); 4g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 265mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat.
NOTES :
very good and easy. I used a mixture of broccoli, carrots, and snowpeas.
This recipe may be quite similar to the Hoisin Barbecue Chicken from Jan/Feb 2001, but I have never tried that recipe, so I can't be sure.
Here are both recipes.
* Exported from MasterCook *
Hoisin-Marinated Chicken
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c hoisin sauce
1/4 c low sodium soy sauce
1 tbsp minced fresh ginger
2 tbsps dark sesame oil
1 tbsp rice vinegar
1 tbsp dry sherry
4 garlic cloves -- minced
8 skinless boneless chicken breast halves -- (6 oz each)
1. Combine first 7 ingredients, stirring with a whisk. Place chicken in a large shallow dish; pour half of hoisin mixture over chicken, turning to coat. Reserve remaining hoisin mixture. Cover and chill mixture 3 hours, turning occasionally.
2. Prepare grill or broiler.
3. Remove chicken from dish; discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until done, basting occasionally with reserved hoisin mixture.
Source:
"Cooking Light, March 2003"
NOTES : 243 calories (19% from fat), 5.2g fat, 0g fiber
served with Sesame Broccoli and Carrots from CL 9/95
* Exported from MasterCook *
Sesame Broccoli and Carrots
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cooking Light 1995 Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups broccoli florets
1 cup carrot -- julienne-cut
1/4 cup low-salt chicken broth
1 teaspoon cornstarch
1 1/2 tablespoons low-sodium soy sauce
1 1/2 tablespoons dry sherry
1 teaspoon vegetable oil
1 tablespoon gingerroot -- peeled, and minced
2 garlic cloves -- minced
1/2 teaspoon dark sesame oil
1 teaspoon sesame seeds -- toasted
Drop broccoli and carrot into a large Dutch oven of boiling water; cover and cook 3 minutes. Drain and rinse under cold water. Drain well.
Combine broth, cornstarch, soy sauce, and sherry in a small bowl; stir well, and set aside.
Heat vegetable oil in a large nonstick skillet or wok over medium-high heat. Add gingerroot and garlic; stir-fry 10 seconds. Add broccoli and carrot; stir-fry 1 minute. Add broth mixture; bring to a boil, and cook 1 minute or until thickened, stirring constantly. Remove from heat; stir in sesame oil, and sprinkle with sesame seeds.
(serving size: 1 cup)
Source:
"Cooking Light, Sept. 1995, page 76"
Copyright:
"© Cooking Light"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 77 Calories; 3g Fat (28.3% calories from fat); 4g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 265mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat.
NOTES :
very good and easy. I used a mixture of broccoli, carrots, and snowpeas.