6 |
Gold Kist Farms® boneless, skinless split chicken breasts. |
|
Salt and freshly ground pepper to taste |
Orange Sauce: |
1/4 |
cup peanut oil |
1 |
tablespoon toasted sesame oil |
1/3 |
cup frozen orange juice concentrate |
1 |
tablespoon fresh orange zest |
1 |
tablespoon orange liqueur |
1 |
cup sweet chili sauce (Thai-style) |
1-1/2 |
teaspoon minced garlic |
1/2 |
teaspoon red pepper flakes |
|
|
8 |
heads baby bok choy, rinsed and drained |
1 |
tablespoon peanut oil |
2 |
tablespoons soy sauce |
1 |
tablespoon toasted sesame oil |
|
Fresh cilantro, chopped, to garnish |
|
Place chicken on plate and pierce both sides with fork at 1/4 inch intervals. Season lightly with salt and pepper. Set aside.
To make orange sauce, place peanut oil in 2-cup measuring cup. Add remaining ingredients and beat with whisk until well combined. Divide sauce, reserving half sauce for serving and half for basting chicken while grilling. Brush some of grilling sauce on both sides of chicken.
Preheat grill and lightly coat grill rack with oil or cooking spray.
Split each head of bok choy in half lengthwise. Place on baking sheet and drizzle with peanut oil and soy sauce. Season lightly with salt and pepper. Set aside.
Place chicken on prepared grill about 4 to 6 inches from heat source. Grill about 7 minutes, turn and generously brush the cooked side with reserved basting sauce. Cook another 4 to 6 minutes, turn and brush with sauce. Grill a few minutes longer until chicken reaches 160ºF on meat thermometer and sauce is set. Remove chicken from grill, place on platter, and discard any remaining basting sauce. Tent chicken with foil to keep warm.
Place bok choy on grill and sear just until bright green and wilted, about 4 minutes. Place on platter and drizzle with 1 tablespoon sesame oil.
To serve, place chicken and bok choy on serving platter and drizzle with remaining half of orange sauce reserved for serving. Garnish with a sprinkling of chopped cilantro, if desired. 6 servings
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