Here’s a quick and easy summertime grilling recipe. The original recipe had fish sauce in it, but I used the hoisin to lower the sodium.
1 pound skinless, boneless chicken breasts
1 T olive oil
2 cloves garlic, minced
1/2 T fresh ginger, minced
1/4 C plum preserves
1 t sriracha sauce
1 t hoisin sauce
Heat oil in small saucepan over medium heat. Add garlic and ginger. Cook for two-to-three minutes, stirring until the garlic begins to brown. Stir in preserves and cook until dissolved. Add sriracha and cook for 30 seconds. Remove from heat and add hoisin sauce.
Grill the chicken on the BBQ. Brush glaze on chicken twice during the last five-to-eight minutes, turning once in between
Sodium: 93 mg.