Yields: 24 servings
Conversion Chart: Here >>
Ingredients:
1½ cups less-sodium soy sauce
¼ cup plus 2 tablespoons honey
¼ cup minced garlic
24 boneless, skinless chicken breasts
¾ cup toasted sesame oil
¾ cup grated peeled fresh ginger
1½ pounds sliced shiitake mushrooms
2 quarts shredded carrots
3¾ pounds baby spinach
¾ cup fresh lemon juice
¼ cup plus 2 tablespoons white sesame seeds, toasted
Procedure:
1.Combine soy sauce, honey and garlic, whisking well. Marinate chicken in soy sauce mixture in refrigerator 4 hours or up to overnight, turning occasionally; remove chicken from marinade and discard.
2. For each order, grill 1 chicken breast over medium to medium-high heat until chicken loses its pink color throughout and internal temperature reaches 165°, turning once halfway through cooking. In large sauté pan, heat 1½ teaspoons oil over medium-high heat. Add 1½ teaspoons ginger and cook 1 minute, stirring frequently. Add 1 ounce mushrooms and 3 cup carrots and cook 3 minutes, stirring occasionally. Add 2½ ounces spinach; cover and cook 1 minute or just until wilted. Stir in 1½ teaspoons lemon juice.
3. Slice chicken and serve over spinach mixture sprinkled with sesame seeds.
Magazine: Chef Ref Foodie
Original Photograph By: syscoezine.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://syscoezine.com/13Foodie2/docs/ibook.pdf