Food and Wine Magazine
Served with Asian Broccoli Salad
2 boneless , skinless chicken breasts, 1/8 cup siracha, 1/8 cup extra virgin olive oil, 2/3 TSP finely grated lime zest, 1/8 cup ( or a bit less) lime juice, 1 and ½ TBS grated fresh ginger, 1 TBS soy sauce, 1.2 tsp sesame oil, ½ tsp Asian fish sauce.
Put all of the marinade ingredients into a heavy zip lock bag, seal it and mix it up well. Toss in the chicken breasts and let sit at room temperature (air conditioned room temperature!) for an hour.
Scrape off the marinade and season the chicken with salt and pepper.
Grill or roast the chicken.
Take chicken off grill, cover and let rest for 5 to 10 minutes.
Enjoy! Broccoli recipe follows.
For The Broccoli:
One half a head of broccoli, a couple of cloves of garlic, grated, chicken broth, corn starch, sesame oil, soy sauce, red pepper flakes and olive oil.
Slice the broccoli. And here is a tip, save the stems. You can peel them and slice them and add to soup or steam and just eat!
Wisk together about a half cup broth with a couple of teaspoons of cornstarch. Then add garlic, a tsp of sesame oil and soy sauce to taste.
Heat the olive oil, a couple of TBS, in a pan and add redd pepper and broccoli.
Saute broccoli until crisp tender then add the sauce and let thicken.