Korean Pan Grilled Chicken

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 3 tablespoons japanese dark soy sauce
• 1 1/2 tablespoons sugar
• 2 garlic cloves, peeled & crushed
• 1 inch ginger, peeled & grated
• 2 spring onions, cut in thin rounds
• 1 tablespoon roasted & lightly crushed sesame seeds
• fresh ground black pepper
• 2 tablespoons sesame oil
• 2 tablespoons dry sherry or 2 tablespoons sake
• 12 ounces boned free range chicken breasts
• 1 tablespoon vegetable oil
• 4 large mushrooms, thickly sliced
• 2 fresh hot green chili peppers, deseeded & cut in 1/2 inch segments

Recipe

• 1 combine the soy sauce, sugar, garlic, ginger, spring onions, sesame seeds, black pepper, sesame oil and dry sherry in a bowl and mix well.
• 2 cut the chicken breasts at an angle crossways to get wide 1/8" thick slices.
• 3 use a meat pounder to flatten the slices a little more.
• 4 put in a flat layer on the bottom of a shallow bowl.
• 5 cover the pieces with some of the sauce.
• 6 do all the chicken pieces in this way and set aside for at least an hour.
• 7 when ready to eat heat oil in a wide non-stick frying pan over a high heat.
• 8 when the oil is hot put in the chicken in a single layer, laying them out flat.
• 9 reserve the marinade.
• 10 cook for about a minute on each side until lightly browned.
• 11 remove and keep warm.
• 12 put the mushrooms and chillies into the frying pan and pour over the marinade.
• 13 stir and cook for one minute.
• 14 pour over the chicken and serve immediately with rice or noodles.