Chicken and marinade:
1/4 cup reduced sodium soy sauce
1/4 cup sherry or red wine
2 teaspoons vegetable oil
2 tablespoons sugar
1 clove garlic, minced
1 tablespoons grated fresh ginger root OR 1-1/2 teaspoons powdered ginger
4 skinless, boneless chicken breast halves

Lemon curry sauce:
2/3 cup chopped California walnuts
1/3 cup fat-free mayonnaise
1/3 cup plain nonfat yogurt
1-2 tablespoons lemon juice
2 teaspoons curry powder
1 clove minced garlic
Salt and pepper to taste

Chicken and Marinade

  1. To make the marinade, in a medium bowl, combine the soy sauce, sherry or red wine, oil, sugar, garlic and gingerroot or powdered ginger. Whisk until the sugar has dissolved.
  2. Put the chicken in a large lock-top plastic bag and pour in the marinade. Press the air out and seal the bag tightly, then massage the bag gently to distribute the marinade.
  3. Place in a large bowl and refrigerate for at least 2 hours, or for up to 24 hours. Remove the chicken from the marinade; reserve the marinade.
  4. To barbeque the chicken, grill over hot coals, turning occasionally and brushing 2 or 3 times with the reserved marinade during the first 10 minutes.
  5. Alternately, cook the chicken under the broiler, turning it once and brushing 2 or 3 times with the reserved marinade during the first 8 minutes.
  6. Total cooking time is about 15 minutes; chicken is done when it is opaque throughout, with no trace of pink in the center; cut into a couple pieces to be sure.
  7. Serve breast halves accompanied by the Lemon Curry Sauce.

Lemon Curry Sauce:
Combine walnuts, mayonnaise, yogurt, lemon juice, curry and garlic in food processor, and pulse until walnuts are finely chopped and mixture is smooth. Season with salt and pepper.