barbara-in-va
Well-known member
This was dinner tonight and it was REALLY excellent! I put the chicken in the marinade at about 6:30 this morning and grilled it tonight at 7:00. The marinade is amazing and can be used for beef, chicken, pork or shrimp. I plan on using what is left for pork tenderloin this weekend.
Grilled Tahini Chicken with Eggplant and Mushrooms over Soba Noodles
Source: Earthbound Food to Live By
6 skinless boneless chicken breast halves
3 1/2 C Ginger Garlic Tahini Sauce (recipe follows)
3 T canola oil
1 medium eggplant about 1.5 lbs, unpeeled and cut into 1/2" dice
2 C sliced (1/4" thick) shiitake
8 oz soba noodles
2 T soy sauce or tamari
1 T toasted sesame oil
1 c thinly sliced scallions, for garnish
1/2 C chopped fresh basil, for garnish
1. Place chicken in 2 1/2 C of the Ginger Garlic Tahini Sauce. Let marinate in fridge for 2-6 hours.
2. Preheat barbecue grill to medium high.
3. Remove chicken from marinade and discard marinade. Grill to desired doneness.
4. Bring large pot of water to boil and cook soba noodles according to package directions. When done, drain and return to pot.
5. Heat wok or large skillet on medium high heat with the canola oil. When oil is hot but not smoking add the eggplant and cook stirring constantly, for 2 minutes. Add the mushrooms and cook, stirring constantly, until tender, 5 minutes longer.
6. Add soy sauce and sesame oil to the noodles and toss to combine. Add the eggplant mixture and stir again. transfer to large platter.
7. Cut the chicken diagonally into 1/4" wide strips. Arrange over noodles and sprinkle with scallions and basil. Drizzle over some of the remaining marinade. Serve extra sauce on the side.
Ginger Garlic Tahini Sauce
1 C soy sauce or tamari
1/2 C unseasoned rice vinegar
2 T tahini, preferably roasted
2 T minced or grated peeled fresh ginger
1 T minced garlic
1/3 C firmly packed lightly brown sugar
1 1/2t dried red pepper flakes
3/4 C (yes that is correct) toasted sesame oil
3/4 C canola oil
Place all ingredients in medium bowl, whisk to combine.
Enjoy!
Grilled Tahini Chicken with Eggplant and Mushrooms over Soba Noodles
Source: Earthbound Food to Live By
6 skinless boneless chicken breast halves
3 1/2 C Ginger Garlic Tahini Sauce (recipe follows)
3 T canola oil
1 medium eggplant about 1.5 lbs, unpeeled and cut into 1/2" dice
2 C sliced (1/4" thick) shiitake
8 oz soba noodles
2 T soy sauce or tamari
1 T toasted sesame oil
1 c thinly sliced scallions, for garnish
1/2 C chopped fresh basil, for garnish
1. Place chicken in 2 1/2 C of the Ginger Garlic Tahini Sauce. Let marinate in fridge for 2-6 hours.
2. Preheat barbecue grill to medium high.
3. Remove chicken from marinade and discard marinade. Grill to desired doneness.
4. Bring large pot of water to boil and cook soba noodles according to package directions. When done, drain and return to pot.
5. Heat wok or large skillet on medium high heat with the canola oil. When oil is hot but not smoking add the eggplant and cook stirring constantly, for 2 minutes. Add the mushrooms and cook, stirring constantly, until tender, 5 minutes longer.
6. Add soy sauce and sesame oil to the noodles and toss to combine. Add the eggplant mixture and stir again. transfer to large platter.
7. Cut the chicken diagonally into 1/4" wide strips. Arrange over noodles and sprinkle with scallions and basil. Drizzle over some of the remaining marinade. Serve extra sauce on the side.
Ginger Garlic Tahini Sauce
1 C soy sauce or tamari
1/2 C unseasoned rice vinegar
2 T tahini, preferably roasted
2 T minced or grated peeled fresh ginger
1 T minced garlic
1/3 C firmly packed lightly brown sugar
1 1/2t dried red pepper flakes
3/4 C (yes that is correct) toasted sesame oil
3/4 C canola oil
Place all ingredients in medium bowl, whisk to combine.
Enjoy!