Whoops! Not enough flank steak for the unexpected overnight company
so off to the local grocery store. I need something to go with sticky
rice and grilled vegetables. Aha! Boneless-skinless-cardboard
breasts on sale. Cool. Took the package of 4 and cut each breast in
half lengthwise. I'll explain: Put your hand on the top of the breast
and slide a sharp knife through the breast, parallel with the cutting
board, producing 2 thinner breasts. I did this with all 4, yielding 8
thin breasts. Rinse and dry all the breasts. Now the marinade:

3/4 cup soy sauce

1 Tablespoon sesame oil

1 Teaspoon each onion, ginger, & garlic powders.

1 Tablespoon sesame seeds

Cover and marinate in the fridge for about an hour or until ready to grill


Glaze:

1/4 cup peach jam

2 Tablespoons water

2 Tablespoons sesame seeds

While the chicken is grilling, wash the marinating dish, then heat the
glaze and pour into the marinating dish. Turn on your oven to 350
degrees.

When the chicken is grilled to your liking, place them back into the
cleaned marinating dish and toss to coat the grilled breasts. Place
the dish in a 350 degree oven while you finish grilling the vegetables
and wait for the sticky rice to be done.

Yes, of course we had grilled vegetables:

Peel a large onion - the larger the better - and when clean, place 2
toothpicks into the onion from opposite ends about 1/4 inch from the
end. Then slice the onion about 1/2 inch from the end - you'll have a
nice round onion slice ready for grilling held together by toothpicks!


--
Dimitri

Last minute grilled Cardboard :-)

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