Soy-Ginger Chicken With Asian Greens or Arugula Recipe

Name: Soy-Ginger Chicken With Asian Greens or Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon soy sauce; 1/2 teaspoon sugar; 2 tablespoons fresh lime juice; 1 tablespoon seasoned rice vinegar; Salt to taste; 1 garlic clove, minced or pureed; 2 teaspoons minced fresh ginger; 1/4 cup plus 2 tablespoons grapeseed oil or sunflower oil; 1 tablespoon dark sesame oil; 1 to 2 serrano or Thai green chiles, minced (to taste), or 1/8 to 1/4 teaspoon cayenne; 2 boneless skinless chicken breasts (most weigh 8 to 10 ounces); Salt and freshly ground pepper; 2 tablespoons all-purpose flour or a gluten-free flour such as rice flour or corn flour; 2 tablespoons chopped cilantro; 4 cups wild arugula or Asian salad mix, rinsed and spun dry

Servings: persons

1 tablespoon soy sauce
1/2 teaspoon sugar
2 tablespoons fresh lime juice
1 tablespoon seasoned rice vinegar
Salt to taste
1 garlic clove, minced or pureed
2 teaspoons minced fresh ginger
1/4 cup plus 2 tablespoons grapeseed oil or sunflower oil
1 tablespoon dark sesame oil
1 to 2 serrano or Thai green chiles, minced (to taste), or 1/8 to 1/4 teaspoon cayenne
2 boneless skinless chicken breasts (most weigh 8 to 10 ounces)
Salt and freshly ground pepper
2 tablespoons all-purpose flour or a gluten-free flour such as rice flour or corn flour
2 tablespoons chopped cilantro
4 cups wild arugula or Asian salad mix, rinsed and spun dry

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, 1/4 cup of the grapeseed or sunflower oil and the sesame oil.
2
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.
3
Cut each chicken breast into 2 equal pieces (3 if 12 ounces or more) and place in the bowl.
4
Stir together and refrigerate for 15 to 30 minutes.
5
Remove chicken from marinade and pat dry with paper towels (discard marinade).
6
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.
7
Place a piece of chicken in the middle of plastic sheet and brush lightly with oil.
8
Cover the chicken with another wide layer of plastic wrap.
9
Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick.
10
(Dont pound too hard or youll tear the meat.
11
If that happens it wont be the end of the world, youll just have a few pieces to cook.)
12
Repeat with the remaining chicken breast pieces.
13
Season the pounded chicken breasts with salt and pepper on one side only.
14
Dredge lightly in the flour (you will not use all of it) and tap breasts to remove excess.
15
Turn oven on low.
16
.
17
Heat a wide, heavy skillet over high heat and add oil.
18
When oil is hot, place one or two pieces of chicken in the pan however many will fit without crowding.
19
Cook for 1 1/2 minutes, until bottom is browned is spots.
20
Turn over and brown on the other side, about 1 1/2 minutes.
21
(Do not overcook or chicken will be dry.)
22
Transfer to a platter or sheet pan and sprinkle cilantro over the top.
23
Keep warm in the oven.
24
Place arugula or Asian mix in a bowl and toss with the remaining dressing.
25
Distribute among plates or arrange on a platter and serve with the chicken.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon soy sauce, 1/2 teaspoon sugar, 2 tablespoons fresh lime juice, 1 tablespoon seasoned rice vinegar, and more.

Yes, Soy-Ginger Chicken With Asian Greens or Arugula falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soy-Ginger Chicken With Asian Greens or Arugula

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