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Lemongrass Chicken

chicken - breast, thai

4 boneless skinless chicken breasts
1 tablespoon liquid honey
2 teaspoons sesame oil
----Marinade----
1 stalk lemongrass; thinly sliced
2 tablespoons packed brown sugar
2 tablespoons fish sauce
1 tablespoon dry sherry
1 tablespoon vegetable oil
1/2 teaspoon pepper
1/4 teaspoon five-spice powder
5 cloves garlic; peeled
----Daikon Carrot Fresh Pickle----
1 piece (5 inches) daikon (5 oz)
2 carrots
1/4 cup granulated sugar
1/4 cup rice, coconut or white vinegar
2 star anise
pinch salt
20 thin slices English cucumber

Serve with noodles or rice and accompany with the fresh pickle or grilled vegetables. Marinade: In food processor, combine lemongrass, brown sugar, fish sauce, sherry, oil, pepper and five-spice powder; pulse, adding garlic cloves 1 at a time, until coarse paste forms. Transfer marinade to bowl or resealable plastic bag; add chicken and turn to coat. Cover and marinate in refrigerator, turning once or twice, for at least 2 hours or for up to 12 hours. Brush excess solids and marinade off chicken. Strain marinade into small bowl, pressing out liquid and discarding solids. Stir in honey and sesame oil. In nonstick skillet over medium-high heat, cook chicken breasts for 1 to 2 minutes. Turn and cook for 1 to 2 minutes longer or until browned. Reduce heat to medium; stir in sauce and cook for about 8 minutes or until chicken is glazed and no longer pink inside. Serve with Daikon Carrot Fresh Pickle. Daikon Carrot Fresh Pickle: Peel daikon and carrots. Cut daikon crosswise into 2-inch lengths. Slice thin strip off 1 side; lay flat side down. Cut lengthwise into thin slices. Stack slices; cut lengthwise into thin matchstick-size strips. Repeat with carrots. In bowl, stir together sugar, vinegar, star anise and salt until sugar is dissolved. Add daikon, carrots and cucumber; mix well. Cover and refrigerate for at least 2 hours or for up to 12 hours. Makes 4 cups Tips Five-spice powder, used extensively in Chinese and Vietnamese cooking, is usually a mixture of cinnamon, ground cloves, fennel seeds, star anise and Szechwan peppercorns.

Contributor: Canadian Living Magazine, February, 2000

Yield: 4 servings.

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