Asian Chicken Breasts

Servings 4


  • 2 lbs boneless, skinless chicken breasts, pounded evenly
  • 3 cloves garlic, minced
  • 1 Tbsp minced fresh ginger root
  • 4 scallions, diced plus additional for garnish
  • 1 Tbsp brown sugar
  • 1 Tbsp GF soy sauce
  • 1 Tbsp honey
  • 2 tsp sesame oil
  • 1 tsp kosher salt
  • 2 Tbsp fresh cilantro


  • Place all ingredients, except salt and cilantro, in a plastic bag and toss to combine. Refrigerate for at least 1 hour or up to 4 hours.
  • Place a large cast iron skillet over high heat. When it is hot, add some canola oil or Pam Spray.
  • Remove the chicken from the marinade and sprinkle with salt.
  • Place chicken in the skillet one piece at a time, waiting about 30 seconds between additions. Cook until well browned and cooked through, about 5-7 minutes per side.
  • Transfer the chicken to a platter and serve immediately. Garnish with cilantro leaves and additional scallions.


The chicken can be cut into fingerlike pieces, put on skewers, and grilled.
Serve with Peanut Sauce