Soy-Ginger Chicken With Greens
- Total Time
- 30 to 45 minutes (including unsupervised marinating)
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon soy sauce
- ½teaspoon sugar
- 2tablespoons fresh lime juice
- 1tablespoon seasoned rice vinegar
- Salt to taste
- 1garlic clove, minced or puréed
- 2teaspoons minced fresh ginger
- ¼cup plus 2 tablespoons grapeseed oil or sunflower oil
- 1tablespoon dark sesame oil
- 1 to 2serrano or Thai green chiles, minced (to taste), or ⅛ to ¼ teaspoon cayenne
- 2boneless skinless chicken breasts (most weigh 8 to 10 ounces)
- Salt and freshly ground pepper
- 2tablespoons all-purpose flour or a gluten-free flour such as rice flour or corn flour
- 2tablespoons chopped cilantro
- 4cups wild arugula or salad mix, rinsed and spun dry
Nutritional analysis per serving (4 servings)
414 calories; 28 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 16 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 32 grams protein; 513 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl or measuring cup, whisk together the soy sauce, sugar, 1 tablespoon of the lime juice, the vinegar, salt, garlic, ginger, ¼ cup of the grapeseed or sunflower oil and the sesame oil. Pour half of this mixture into a bowl large enough to accommodate the chicken breasts and add the remaining tablespoon of lime juice and the chiles or cayenne to the bowl. Cut each chicken breast into 2 equal pieces (3 if 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.
- Step 2
Remove chicken from marinade and pat dry with paper towels (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about ¼ inch thick. (Don’t pound too hard or you’ll tear the meat. If that happens it won’t be the end of the world, you’ll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
- Step 3
Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap breasts to remove excess.
- Step 4
Turn oven on low. . Heat a wide, heavy skillet over high heat and add remaining 2 tablespoons grapeseed or sunflower oil. When oil is hot, place one or two pieces of chicken in the pan – however many will fit without crowding. Cook for 1½ minutes, until bottom is browned is spots. Turn over and brown on the other side, about 1½ minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and sprinkle cilantro over the top. Keep warm in the oven.
- Step 5
Place arugula or salad mix in a bowl and toss with the remaining dressing. Distribute among plates or arrange on a platter and serve with the chicken.
- Advance preparation: The dressing can be made and the chicken breasts can be pounded several hours ahead – but don’t marinate them until shortly before cooking -- and kept between pieces of plastic in the refrigerator.
Private Notes
Comments
Healthier, easier version: complete step 1 for marinade, do not separate. Marinate 15 mins-1hr as able. Bake in marinade, set chicken aside, pour sauce into med sauce pan. Simmer, add corn starch to thicken. Serve breasts with thickened 'gravy' atop rice
Make sure you really pat the chicken good and dry before dredging it in the flour, otherwise a gooey mess may ensue! This would be delicious straight out of the marinade and on to the grill.
flatten chicken BEFORE marinating
M inor suggestions: grate ginger and garlic - ginger better integrated, garlic not as harsh (I prefer Japanese porcelain graters for ginger and garlic). Perhaps a bit more dressing for the salad. Consider eliminating the cayenne which isn't all that Asian.
Is the time for cooking the chicken accurately? We are in the process of making this recipe but are concerned at the short time the chicken cooks. Thanks.
I was really impressed by how good this was, even without the dressing (I mistakenly used all the dressing for marinade). I flattened the breasts before marinating, and here's a tip: I covered a 12" cast iron skillet with plastic wrap, put in one breast, covered the breast with plastic wrap, then nested a 10" skillet on top and stepped in it. Came out beautifully. The marinaded really infused the chicken with flavor. Next time I'll double the marinade so I have enough to marinate and dress.
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