Saturday, July 02, 2005

Seared Chicken with Sriracha Barbecue Dipping Sauce

Seared Chicken with Sriracha Barbecue Dipping Sauce(Adapted from CL)

1/4 cup chopped shallots
2 tablespoons sugar
2 tablespoons fresh lime juice
1 tablespoon fish sauce
4 garlic cloves, minced
1 1/2 teaspoons dark sesame oil, divided
4 - 4 ounce skinless, boneless chicken breasts
3 tablespoons ketchup
1 tablespoon Sriracha
2 teaspoons honey
1 teaspoon grated peeled fresh ginger
4 teaspoons rice vinegar

Combine first 5 ingredients; stir in 1/2 teaspoon oil. Place shallot mixture in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator 3 hours, turning bag occasionally.

Combine the ketchup through rice vinegar in a small bowl.

Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Remove chicken from bag; discard marinade. Add chicken to pan; cook 2 minutes on each side or until browned. Cover, reduce heat to medium-low, and cook 6-8 minutes or until done, turning twice. Serve with a small bowl of the spicy sauce.

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