This recipe from an old issue of Cooking Light magazine is a goody.
Serve it up with a green salad topped with crushed Ramen noodles and mandarin orange slice for an Asian-inspired supper.
Hoisin Barbecue Chicken Breasts Yield: 4 servings
1/4 cup hoisin sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon dark sesame oil
2 teaspoons cornstarch
2 teaspoons water
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
1/8 teaspoon five-spice powder
4 skinless, boneless, chicken breast halves
While the broiler heats, combine the hoisin, honey, vinegar and oil in a small saucepan; bring to a boil over medium-high heat.
Combine cornstarch and water; add to hoisin mixture, stirring with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat.
Combine salt and the next 4 ingredients (salt through five-spice powder); rub evenly over both sides of chicken.
Place chicken on a broiler pan coated with cooking spray, and broil 5 minutes.
Brush with hoisin mixture; broil 4 minutes. Turn chicken; brush with hoisin mixture.
Broil 4 minutes longer or until done, basting frequently with hoisin mixture.