Soy-Ginger Chicken with Greens

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Soy-Ginger Chicken with Greens

I serve these spicy pan-cooked pounded chicken breasts over a mound of pungent wild arugula or other salad greens. Some of the salad dressing serves as a marinade for the chicken.

Rating

Ingredients

  • 1tablespoon soy sauce
  • 1/2teaspoon sugar
  • 2tablespoons fresh lime juice
  • 1tablespoon seasoned rice vinegar
  • Salt to taste
  • 1garlic clove, minced or puréed
  • 2teaspoons minced fresh ginger
  • 1/4cup plus 2 tablespoons grapeseed oil or sunflower oil
  • 1tablespoon dark sesame oil
  • 1 to 2serrano or Thai green chiles, minced (to taste), or 1/8 to 1/4 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
Set base servings to enable scaling:

Directions

In a small bowl or measuring cup, whisk together the soy sauce, sugar, 1 tablespoon of the lime juice, the vinegar, salt, garlic, ginger, 1/4 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.

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 1/4 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.

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.

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 1 1/2 minutes, until bottom is browned is spots. Turn over and brown on the other side, about 1 1/2 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.

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.

Notes

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.

Nutrition

Info
Trans Fat: 0 gramsFat: 28 gramsCalories: 414Saturated Fat: 3 gramsUnsaturated Fat: 22 gramsSodium: 513 milligramsSugar: 2 gramsFiber: 1 gramCarbohydrate: 9 gramsProtein: 32 grams

Source: https://cooking.nytimes.com/recipes/1016152-soy-ginger-chicken-with-greens