[September 19, 2011] Bold flavors of sesame, ginger and jalapeno pack a mighty delicious punch Tweet Sep 19, 2011 (McClatchy Newspapers - McClatchy-Tribune News Service via COMTEX) -- A handful of pumped-up flavors can turn a ho-hum dish into something worth bragging about. The Star's Grilled Ginger Chicken on Jalapeno Corn Slaw is a good example. For starters, grilled chicken breasts can become rather monotonous, so we marinated them with freshly grated ginger. Don't even think about using the jarred variety. Sure, it's convenient, but it doesn't have the pungent, fiery taste of fresh. Likewise, sesame oil and sesame seeds are not yet staples, but their complex flavor makes them a versatile addition to any pantry. Fresh jalapeno packs a mighty finishing punch. Cooking tips: If desired, substitute about 2 cups frozen corn for ears of corn. Thaw and drain frozen corn, then toss into slaw. If you have sensitive skin, wear gloves and avoid touching your eyes when chopping jalapenos. Storage tip: Sesame seeds have a high oil content so they turn rancid quickly. Keep the seeds in a cool, dark place and use within three months. ___ GRILLED GINGER CHICKEN ON JALAPENO CORN SLAW Makes 4 servings Grilled Ginger Chicken: 1 pound boneless, skinless chicken breasts 2 tablespoons low-sodium soy sauce 3 tablespoons fresh-squeezed lemon juice (about 1 { lemons) 1 tablespoon honey 1 tablespoon freshly grated ginger root Salt and pepper to taste Jalapeno Corn Slaw: 3 tablespoons fresh-squeezed lemon juice (about 1 { lemons) 2 tablespoons rice vinegar 2 teaspoons sesame oil 1 teaspoon honey 2 large ears of corn 1 (16-ounce) package coleslaw mix (cabbage and carrots) { cup chopped fresh cilantro 4 green onions, finely chopped { jalapeno, seeded and finely chopped 2 tablespoons sesame seeds, toasted For grilled chicken: Place chicken in a zip-top bag. Combine soy sauce, lemon juice, honey, ginger root, salt and pepper to taste; whisk until blended. Pour marinade over chicken, seal and marinate in refrigerator for { hour to 4 hours. Preheat grill to medium-high or allow coals to burn down to white ash. Drain chicken and discard marinade. Grill chicken, turning to brown evenly, until meat thermometer registers 165 degrees and meat is no longer pink, about 10 to 12 minutes. Cover and allow to stand 5 to 10 minutes. Slice into thin slices; set aside. For slaw: Combine lemon juice, rice vinegar, sesame oil and honey; whisk until blended. Bring a large pot of water to a boil. Boil corn for 2 minutes, immediately submerge into ice cold water. Cut kernels from ears. Place slaw mix, corn, cilantro, green onions, jalapeno and sesame seeds in a large salad bowl. Add dressing and toss gently to blend. Place cooked chicken on top of slaw mixture. Recipe developed exclusively for The Star by professional home economists Kathryn Moore and Roxanne Wyss. ___ (c)2011 The Kansas City Star (Kansas City, Mo.) Visit The Kansas City Star (Kansas City, Mo.) at www.kansascity.com Distributed by MCT Information Services ----- PHOTO (from MCT Photo Service, 202-383-6099): eatforlife [ Back To TMCnet.com's Homepage ]