cooking for your boyfriend

Saturday, February 12, 2011

Asian Grilled Chicken over Mixed Vegetables

Serves 4 hungry boyfriends in 3 hours

  • 4-6 thinly sliced chicken breast filets 
  • 3/4 cup Soy Vay: Hoisin Garlic Asian Glaze and Marinade (find this in the salad dressing section at the market)
  • 3 bell peppers of different color, seeded, ribbed, and roughly chopped
  • 2 cucumbers, peeled, quartered lengthwise, and roughly chopped
  • 1 carrot, peeled, halved lengthwise, and thinly sliced
  • 4 scallions, root end removed and sliced
  • 1 tablespoon fresh oregano, chopped plus more for garnish
  • 1/2 olive oil
  • 1/4 cup balsamic vinegar
  • 1 packet of splenda
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
1.  In a shallow dish or plastic bag, pour Soy Vey over chicken.  Marinate chicken in the refrigerator for 3 hours.  

2.  Throw prepared vegetables (bell peppers, cucumbers, carrot, scallions, and oregano) in a large bowl.  Whisk together dressing ingredients, pour over vegetables and toss.  Set aside.

3.  Heat indoor or outdoor grill over medium high heat.  Before grilling chicken, be sure to shake off the excess Soy Vay.  Grill chicken 4 minutes per side.  

4.  Serve Your Boyfriend:  Pour some salad over a plate.  Lay two pieces of grilled chicken over salad.  Sprinkle over some chopped oregano for a finishing touch.  

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