I adore this cheeky little Asian dish whose unique flavors come from my custom Chinese Five Spice blend of Anise, Cloves, Cinnamon, Fennel Seed, and Black Pepper. If you don’t wish to battle the crowds and traffic to find an authentic Chinese joint, dine in on this dish! It’s easy, yet impressive.
4 Chicken Breasts, skinless and boneless
¼ cup Soy Sauce
¼ cup Water
¼ cup White Wine or Rice Wine
2 Tbsps. Olive Oil
1 Tbsp. Chinese Five Spice
1 Garlic Clove, minced
1 tsp. Sugar
1 Dash of Hot Sauce or a pinch of Red Chili Flakes
1/2 tsp. Salt
Optional; 1 tsp. of fresh Ginger, minced or a pinch of Ground Ginger
Whisk the marinade ingredients together. Reserve 1/4 cup of the marinade for basting the breasts as they grill. Put in a small bowl cover with plastic wrap or glass jar w/lid and refridgerate.
Butterfly the chicken breasts, and open them up, or pound them to a uniform thickness. Place them in a bowl with the marinade. Be sure all the meat gets some saucing. Cover with plastic wrap and put in the fridge for 2 hours. If you can only manage an hour, that’ll do to.
Lay the breasts on your barbaque grill or stove top grill, preheated to high. Sear both sides and then turn immediately to low. Baste with the reserved 1/4 cup as they cook.
Serve with stir fried greens and a little white rice. Delectable!
Optional: Add 1 green onion chopped to the marinade.