Pacific Rim Chicken

• 2 tablespoons minced onion
• 1 tablespoon coarsely grated ginger
• 1 tablespoon reduced-sodium soy sauce
• 2 tablespoons dry sherry
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon hot pepper flakes
• 8 ounces skinless, boneless chicken breast
• 4 ounces frisee (2 cups)
• 4 ounces bok choy (2 cups)
• 4 ounces shiitake or ordinary white mushrooms
• 1 1/2 tablespoons white-wine vinegar

1. Prepare broiler, if using.
2. To make marinade, combine onion and ginger with soy sauce, sherry, cumin, cinnamon and pepper flakes.
3. Wash and dry chicken and combine with marinade, turning to coat meat well.
4. Reserve marinade.
5. Prepare stove-top grill, if using.
6. 5.
7. Broil or grill chicken 10 to 15 minutes, until it is cooked through but still tender; turn occasionally.
8. Wash and break up frisee and bok choy; wash, stem and slice mushrooms.
9. Add vinegar to the remaining marinade and place in skillet with frisee, bok choy and mushrooms.
10. Cook quickly, just a couple of minutes, until greens are wilted.
11. Serve the chicken on a bed of the greens and mushrooms.

onion, ginger, soy sauce, sherry, ground cumin, ground cinnamon, hot pepper, skinless, choy, shiitake, whitewine vinegar

Taken from cooking.nytimes.com/recipes/7245 (may not work)