You may also like
Categories:
soy sauce sugar lime juice rice vinegar salt garlic fresh ginger grapeseed oil sesame oil serrano chicken breasts salt flour cilantro wild arugula
Viewed: 27 - Published at: 9 years agoIngredients
- 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
Method
- 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.
- (Dont pound too hard or youll tear the meat.
- If that happens it wont be the end of the world, youll 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 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 Asian mix in a bowl and toss with the remaining dressing.
- Distribute among plates or arrange on a platter and serve with the chicken.
