Ingredients
| 6 | md. skinless boneless chicken breast halves | | 1/2 cup | rice wine or | | dry sherry | | 1/3 cup | oyster sauce | | 2 tsp. | lime peel, finely shredded | | 1/4 cup | lime juice | | 2 tbsp. | chili paste | | 4 | green onions, sliced | | 4 cloves | garlic, minced | | 2 tbsp. | honey |
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Instructions
Rinse chicken; pat dry with paper towels. Place chicken in a plastic bag set in a shallow dish. For marinade, stir together wine or sherry, oyster sauce, lime peel, lime juice, chili paste, green onions, and garlic. Pour over chicken. Marinate in the refrigerator 6-8 hours, turning bag occasionally. Drain chicken, reserving 1 cup marinade; discard remaining marinade.
Pour reserved marinade into a small saucepan. Bring to boiling. Cook, uncovered, for 5 minutes or until reduced to 1/2 cup. Remove from heat; stir in honey.
Grill chicken, brushing with hot marinade beforehand. To serve, cut chicken breast diagonally into slices.
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