Marinade:

3 T. reduced-sodium soy sauce
11/2 T. rice wine or dry sherry
1 tsp. rice vinegar
1 tsp. minced fresh gingerroot
1 garlic clove, pressed or minced
1 T. chinese chili paste
Pinch freshly grated white pepper
1 T. dark sesame oil

4 boned and skinless chicken breast halves, all visible fat removed (1 pound)

Combine all the marinade ingredients in a baking dish and mix well. Place the chicken breasts in the marinade and turn to coat evenly. Cover tightly and refrigerate for at least 2 hours or as long as overnight. Prepare the coals for grilling or preheat the broiler. Remove the chicken from the marinade and discard the marinade. Grill or broil the marinated chicken for about 3 to 4 minutes per side, or until cooked to the desired degree of doneness.

Yield: 4 servings
Serving Size: 1 Breast

Calories: 165
Fat: 5g
Fiber: 0g