Sesame-Chili Chicken with Gingered Watermelon Salsa

Serve chicken over a bed of jasmine or basmati rice

Yield: 1 serving ( Serving Size: 4 )
Community Recipe from


  • 2 tablespoon(s) low-sodium soy sauce
  • 1 to 2 tablespoon(s) chili sauce with garlic
  • 1 tablespoon(s) dark sesame oil
  • 4 - 6 ounce(s) boneless, skinless chicken breasts
  • Salsa
  • 2 cup(s) seeded watermelon diced
  • 1/4 cup(s) diced yellow bell pepper diced
  • 2 tablespoon(s) green onions thinly sliced
  • 1 tablespoon(s) cilantro chopped
  • 1 teaspoon(s) fresh ginger peeled, grated
  • 2 teaspoon(s) mirin (sweet rice wine)
  • 1 teaspoon(s) fresh lime juice
  • 1/8 teaspoon(s) salt
  • 1 jalapeno peppers seeded and minced
  • Garnish
  • cilantro sprigs
  • lime wedges


  1. To prepare Chicken:
  2. Combine soy sauce, chili sauce and sesame oil in a large zip top plastic bag. Add chicken to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.

  3. Prepare grill

  4. To prepare salsa:
  5. Combine watermelon, bell pepper, onions, cilantro, ginger, mirin, lime juice, salt and jalapeno; cover and chill until ready to serve.

  6. Remove chicken from marinade; discard marinade. Place chicken on grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove chicken from grill; let stand 5 minutes. Cut chicken diagonally across grain into thin slices; serve with salsa. Garnish with cilantro sprigs and lime wedges if desired.

October 2011

This recipe is a personal recipe added by JDeyoung and has not been tested or endorsed by MyRecipes.

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