Another great day! It seems Spring is now in bloom.
- 4 chicken breast fillets
- 1/4 cup soy sauce
- 2 Tsp. sherry
- 2 tsp grated fresh ginger
- 1 clove garlic, crushed
- 1 Tbsp. honey
For the salad:
- 1/2 head red cabbage, about 1 lb., shredded
- 1 cup corn (from the can)
- 1 Tbsp. lemon juice
- 1 tsp sugar
- 2 Tbsp. olive oil
- 2 Tbsp. fresh parsley, chopped
- Salt and freshly ground pepper, to taste
- 4 burger buns, halved and toasted, to serve
- scallions, chopped
To make a salad: In a large salad bowl, toss together all ingredients. Adjust the seasonings with salt and pepper. Sprinkle with parsley. Cover and refrigerate until ready to serve.
Place the chicken breast fillets in a baking dish. Combine the soy sauce, sherry, ginger, garlic and honey in a small bowl, and mix well. Pour the mixture over the chicken, cover and refrigerate for 2 hours. Bake the chicken in preheated oven (375F) for about 30-40 minutes, until the chicken is tender and cooked through and marinade has caramelized.
Toast the buns. Place the cabbage salad on the bun bases, add the glazed chicken, and sprinkle with chopped scallions. Top with the lid and serve.