rcanzlovar.com

Articles Recipes Blog Events Information Wordpress Projects Feeds Now

Soy Ginger Chicken with Greens

Recipe from Kayla Block, friend in Facebook

This meal was spectacular! I served it over baby lettuce but doing it again, I’d recommend fresh spinach. You could also serve it over rice.

This one goes to 11.

I used an entire serano but seeded it. Don’t skip the sesame oil. It says optional but it should say mandatory.

Soy-Ginger Chicken with Greens

This recipe uses the ingredients to first create a marinade for the chicken and a separate dressing for a fresh arugula or salad mix.

Ingredients:

• 1 tbsp soy sauce
• ½ tsp sugar
• 2 tbsp fresh lime juice, divided
• 1 tbsp seasoned rice vinegar
• Salt to taste
• 1 garlic clove, minced or puréed
• 2 tsp minced fresh ginger
• ¼ cup plus 2 tbsp grapeseed oil or sunflower oil
• 2 boneless, skinless chicken breasts (approx. 8-10 oz each)

Optional: 1 tbsp dark sesame oil, chiles or cayenne pepper to taste, 2 tbsp all-purpose flour, 2 tbsp chopped cilantro, 4 cups arugula or salad mix

Instructions:

Prepare the Marinade/Dressing Base: In a small bowl, whisk together the soy sauce, sugar, 1 tablespoon of the lime juice, the vinegar, salt, garlic, ginger, and ¼ cup of the grapeseed/sunflower oil. If using, also whisk in the sesame oil and chiles/cayenne.

Marinate the Chicken: Pour half of the mixture into a bowl large enough for the chicken. Add the remaining 1 tablespoon of lime juice to the chicken bowl. Cut each chicken breast into two or three pieces and place them in the bowl. Stir to coat the chicken and refrigerate for 15 to 30 minutes.

Prepare the Chicken (Optional Pounding): Remove the chicken from the marinade (discard the used marinade) and pat dry. For a thinner, faster-cooking chicken, place each piece between layers of plastic wrap and pound to about 1/4 inch thick with a meat tenderizer.

Cook the Chicken: Season the pounded chicken with salt and pepper. Lightly dredge the chicken in flour, if using, and shake off any excess. Heat the remaining 2 tablespoons of grapeseed oil in a wide, heavy skillet over high heat. Cook the chicken pieces for about 1.5 minutes per side until browned and cooked through. Do not overcook.

Serve: Transfer the cooked chicken to a platter and sprinkle with cilantro. In a separate bowl, toss the arugula or salad mix with the reserved dressing. Distribute the salad among plates and serve with the chicken.