after making the grilled mahi mahi with tamari and orange sauce, i had a lot of sauce leftover and i didn’t want to waste it so i saved it for another dish. i picked up some chicken breast and asparagus and dipped them in the leftover tamari and orange sauce. score! with the sauce on the grill, i was able to dilute it and lightly fry some leftover rice with the flavor.
- ½ cup tamari sauce (gluten free) -or-
½ cup soy sauce
- ½ cup orange juice
- ¼ cup organic tomato paste
- 1 Tablespoon honey
- 1 lime, juice and zest
- 1 teaspoon basil, dried
- 1 teaspoon oregano, dried
- black pepper, fresh ground
- 3 large chicken breast
- 1 Tablespoon canola oil, for greasing grill grates
slice the chicken breast into thin, flat slices (approximately 2 or 3). add sauce ingredients in a flat mixing bowl and mix well. add the chicken slices and marinate in the refrigerator for 30 – 45 minutes.
oil the grill. lay the chicken on the grill for 3 – 5 minutes on each side until thoroughly cooked. remove from the grill.
dip the asparagus in the sauce and place on the grill. cook until asparagus has softened.
add leftover rice on the grill. dilute the rest of the sauce and pour on top of the rice. mix and then cover until rice has softened. serve with asparagus and chicken.
resources: Grilled Mahi Mahi with Black Bean Salsa from Fagor America Recipe Library