Grilled Asian Chicken with Bok Choi, Shiitake Mushrooms,, and Radishes

Categorymain dish
ClassificationAsian
Added By Phyllis Watson
Added OnThu Jan 13 00:30:38 UTC 2011
Prep Timeshort
Yield4 servings
SourceBon Appetit June 2010
Commentuse leftovers with Asian Chicken-Noodle Salad with Snap Peas

Ingredients

Directions

Mango Sesame Dressing:
3/4 cup veg oil.
3/4 cup Major Grey's mango chutney
6 tablespoons unseasoned rice vinegar
3 large peeled garlic cloves
6 3/4 teaspoons soy sauce
1 1/2 tablespoons Asian sesame oil
1 1/2 teaspoon Dijon mustard
1 1/2 teaspoons crushed dried red pepper flakes
Blend until smooth, salt and pepper to taste. Can keep up to a week. Chill
set aside 1 cup for the Asian Salad (see below)To make just enough for the Salad, halve the recipe.

Directions for Asian Chicken:
Arrange all vegetables on large rimmed baking sheet. Brush vegies lightly on both sides with 1/3 cup Mango Sesame Dressing, sprinkle with salt and pepper.

Arrange chicken on sheet of foil. Brush
both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper.

DO AHEAD: Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature.

Coat the grill rack generously with nonstick spray and prepare barbecue to medium-high heat. Grill vegies until just tender turning occasionally, about 8 minutes for onion rounds and 4 minutes for mushrooms, radishes, bok choy, and pepper strips. Return all vegetables to same baking sheet.

Grill chicken until cooked through; 5-6 minutes per side. Transfer chicken to cutting board, Let stand 5 to 10 minutes. Cool 2 chicken breasts; wrap and chill for Asian chicken-Noodle Salad with Snap Peas. See recipe in site

Make sure there is 1 cup of dressing set aside for the Salad.

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