Spicy Asian Chicken Breasts on Salad Greens

Makes 4 servings

  • 4 chicken breasts
  • 2 green onions, chopped
  • 3 Tbs Mirin or sushi seasoning
  • 2 Tbs white or rice vinegar
  • 1 packet Splenda or Stevia (use sugar, honey, or even omit)
  • 2 Tbs soy sauce, tamari soy sauce, or coconut aminos
  • 2 tsp dark sesame oil
  • 1/2 tsp red pepper flakes
  • 2 or 3 cloves garlic, peeled, smashed and minced
  • 1 tsp ginger root, grated fine
  • salad greens of your choice, enough for 4 plates
  1. Mix the onions, Mirin, vinegar, sweetener, soy sauce, sesame oil, red pepper flakes, garlic and ginger in a small bowl and then place in a container large enough to hold the 4 chicken breasts. 
  2. Allow chicken to marinate at least 2 hours – you could leave overnight – in the refrigerator.
  3. Discard marinade and then bake chicken in a 375° F oven for approximately 45 minutes or until done.  Test with meat thermometer in the thickest part of the breast.
  4. Allow to cool about 15 minutes before cutting crosswise on an angle into slices approximately 1/2 inch thick.
  5. In the meantime, place salad greens on 4 serving plates.
  6. Arrange chicken slices on salad greens and serve.