Transform a staple into an exotic feast with out-of-the-ordinary (but easy-to-find) ingredientsThe Star: Chicken breast. Whether you eat it because it's low in fat or because it may help you lose fat and keep muscle (credit the amino acid leucine), chicken delivers sound nutrition--and endless options.
Shopping List
• 2 limes
• 1 lg cucumber
• 1 lb carrots
• 1/2 lb fresh snow peas
• 2 red bell peppers
• Fresh cilantro, basil, mint
• 1 piece fresh ginger
• 1 sm head garlic
• 3-4 lb chicken breast
• 1 sm jar peanut butter
• 1 sm jar honey
• 1 can fat-free reduced-sodium chicken broth
• Red-pepper flakes
• Kosher salt
• Toasted sesame oil
• Peanut oil
• Reduced-sodium soy sauce
• Rice wine vinegar
• Miso paste*
• Chile paste*
• 1 pkg rice-paper sheets*
• 1 pkg rice vermicelli*
• 1 pkg soba noodles*
1. Make This First: Grilled Ginger-Soy Chicken
• 1/4 c reduced-sodium soy sauce
• 2 Tbsp minced fresh ginger
• 2 Tbsp honey
• 2 Tbsp miso paste
• 1 Tbsp minced garlic
• 2 tsp toasted sesame oil
• 1/4 tsp red-pepper flakes
• 8 boneless, skinless chicken breast halves (3-4 lb)
• 1/2 tsp kosher salt
Time: 30 minutes + marinating time
Servings: 8
1. Combine soy sauce, ginger, honey, miso, garlic, oil, and red-pepper flakes in shallow baking dish or large resealable plastic bag. Add chicken, turn to coat, cover, and chill at least 2 hours.
2. Heat grill to medium for indirect heat. If using charcoal grill, position coals on one-half of grill. If using gas grill, heat one side to high, the other to low. Lightly oil grill grates.
3. Remove chicken from marinade. Discard marinade. Season chicken with salt.
4. Grill chicken 10 minutes over hottest section of grill, turning once. Move to cooler section of grill and cook 10 minutes longer or until thermometer inserted into thickest part registers 165°F.
Nutritional Info Per Serving 210 cal, 40 g pro, 4 g carb, 3 g fat, 0.5 g sat fat, 99 mg chol, 0 g fiber, 423 mg sodium