Tuesday, August 31, 2010

sesame-chicken salad... 15 minutes

the goods:

1/4 cup soy sauce
2 tablespoons fresh lime juice
1 tablespoon sugar
2 teaspoons grated peeled fresh ginger
2 tablespoons toasted sesame oil
1 English cucumber, cut into 3/4-inch wedges
1/3 cup white sesame seeds
3 to 4 chicken cutlets
2 teaspoons extra-virgin olive oil
1 pound baby bok choy, quartered lengthwise, or regular bok choy, roughly chopped
1 to 2 jalapenos (preferably red), thinly sliced
1/2 cup fresh cilantro leaves

In a small bowl, whisk together soy sauce, lime juice, sugar, ginger, and sesame oil until sugar dissolves. In a medium bowl, toss cucumber with 3 tablespoons dressing.

Spread sesame seeds on a large plate. Dredge chicken in seeds, pressing lightly to adhere. Heat a large skillet over medium-high. Add 1 teaspoon olive oil and bok choy.

Cook, turning occasionally, until bok choy is brown on all sides but still a little crunchy, about 8 minutes. Transfer bok choy to a serving platter and reduce heat to medium.

Add 1 teaspoon olive oil to skillet and cook chicken until sesame seeds are toasted and chicken is cooked through, 5 minutes, flipping halfway through. On a work surface, shred chicken. Add chicken to platter.

Top with cucumbers, jalapenos, and cilantro.

Drizzle with remaining dressing and serve.

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