Prep 35 mins
Cook 10 mins
Adapted from a Robin Miller recipe. She served this with some Asian cellophane noodles lightly tossed in some sesame oil and fresh cilantro. I served this with ramen noodles and I would recommend serving a dipping sauce to accompany it, such as hoisin sauce or even an extra batch of marinade. She did not marinate hers, I prefer to marinate at least an hour or so.
- 118.29 ml reduced sodium soy sauce
- 29.58 ml honey
- 14.79 ml blackstrap molasses
- 4.92 ml fresh ginger, finely grated
- 2 garlic cloves, minced
- 4.92 ml liquid smoke
- 1.23 ml fresh ground black pepper
- 6 boneless skinless chicken breast halves, cut into thin strips
- 59.14 ml sesame seeds, lightly toasted
- Whisk together soy sauce, honey, molasses, ginger, garlic, liquid smoke seasoning, and black pepper; add chicken and let marinate, covered, in the fridge at least 1 hour to overnight.
- Coat a stove-top grill pan or griddle with cooking spray or lightly brush with oil and set over medium-high heat to preheat.
- Place chicken (and if you like, drizzle the marinade on top)on hot grill and cook 5 to 7 minutes, until cooked through, turning once during cooking.
- Discard any remaining marinade.
- Remove chicken from grill pan and sprinkle with toasted sesame seeds.
I made this with chicken thighs(let them marinate all day long) and then put them on the grill. I love that I had everything on hand and it was so simple to make. I will be making this again as it's a great recipe for the summer grilling season. Thanks for posting!
This was wonderful! Simple yet delicious! We had rice with it instead of noodles. I marinated for 2 hours. Definitely a keeper!
Really liked this and made a good color too, no doubt from the molasses. Wasn't too sweet. I let it marinate for about 6 hours and then cooked chicken chunks in the wok and served with peanut noodles. Would be great with pork tenderloin.