Ginger Sesame Chicken Breasts with Mint-Cilantro Coconut Sauce

Chicken Breasts

I used organic air-chilled breasts from Whole Foods. I deboned them (save the bones for a future chicken soup!), and butterflied them.

For the Ginger Sesame Marinade, I used:

- 3 Tbsp ginger powder
- 1 Tbsp cardamom powder
- 4 Tbsp light brown sugar
- 1/2 cup soy sauce
- 1 Tbsp sesame seeds
- 1 Tbsp minced garlic
- salt, pepper
- 2 tsp sesame oil

1. Only need to marinade up to 2 hours, any more than that, and you have overkill. Chicken is fairly light, and not as tough as beef, so the marinade time is not as long.
2. Grill or broil chicken. I found that broiling produces a more tender result, although, the final product doesn't look quite as nice as grilling.

While the chicken is grilling, make your Mint-Cilantro Coconut Sauce.

- 2 avocados
- 14 oz. light coconut milk
- 3 limes, juiced
- salt
- a spoonful of honey
- dash of sugar
- 1 cup lightly packed mint (washed and dried)
- 1 cup lightly packed cilantro (washed and dried)

1. Put all ingredients into food processor.
2. Garnish and enjoy with chicken! Mmm.

With an added tomato for color contrast.