Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 tablespoon shichimi togarashi (Japanese seven-spice blend)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Salt and pepper to taste
- Sliced scallions and sesame seeds for garnish
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a small bowl, whisk together shichimi togarashi, soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger.
2. Season chicken breasts with salt and pepper, then brush both sides with the shichimi mixture.
3. Preheat grill or grill pan over medium-high heat.
4. Grill chicken for 5-6 minutes per side or until cooked through.
5. Let chicken rest for a few minutes before slicing.
6. Garnish with sliced scallions and sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 12 minutes
Temperature:
Grill or grill pan over medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 7g
Carbohydrates: 7g
Protein: 32g
Substitutions for ingredients:
- Shichimi togarashi can be substituted with red pepper flakes or cayenne pepper.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Sesame oil can be substituted with avocado oil or olive oil.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Use boneless, skinless chicken thighs instead of chicken breasts.
- Add sliced bell peppers and onions to the grill for a colorful and flavorful side dish.
- Serve with a side of steamed rice or quinoa.
Tips and tricks:
- Make sure to let the chicken rest for a few minutes before slicing to allow the juices to redistribute.
- If using a grill pan, make sure it is well-oiled to prevent sticking.
- Double the shichimi mixture and reserve half for dipping sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve sliced chicken on a bed of steamed rice or quinoa with grilled vegetables on the side.
Garnishes:
Garnish with sliced scallions and sesame seeds.
Pairings:
Pair with a crisp and refreshing salad or a side of grilled vegetables.
Suggested side dishes:
Steamed rice, quinoa, or grilled vegetables.
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, make sure it is well-oiled before cooking.
- If the chicken is not cooked through, continue grilling until the internal temperature reaches 165°F.
Food safety advice:
Make sure to cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Shichimi togarashi is a popular Japanese spice blend that typically includes red chili pepper, orange peel, sesame seeds, Sichuan pepper, ginger, and nori.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve with a side of steamed rice or quinoa and grilled vegetables.
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Region: Japanese