MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Ginger Chicken With Crisp Napa Salad
Categories: Poultry, Herbs, Greens, Chilies, Citrus
Yield: 4 Servings
4 Chicken breasts; boned,
- skinned, patted dry
Salt
2 tb Ginger; fine grated
1 cl Garlic; fine grated
1/4 c Fresh cilantro; chopped
1/2 ts Ground cayenne
6 tb Neutral oil
1 Lime
1/2 sm Head napa cabbage;
- cut lengthwise
1 Seedless cucumber;
- thin sliced
1/2 c Sliced chives
- (1/2" lengths)
1/2 c Mint leaves
2 tb Distilled rice vinegar,
- white vinegar, or
- apple cider vinegar
Place chicken breasts between two sheets of parchment paper or
plastic wrap. Using a rolling pin or a bottle, pound each to an
even 1/2" thickness. Season both sides with salt.
In a small bowl, combine the ginger, garlic, cilantro, cayenne, and
4 tb oil. Finely grate the lime zest directly into the bowl;
reserve the lime. Rub both sides of the chicken breasts with the
marinade. Let sit at room temperature for at least 10 minutes.
Meanwhile, cut the cabbage lengthwise, core it, then slice
crosswise into 1/2" strips. Transfer to a large bowl and toss in
the cucumber slices, chives and mint leaves.
Heat a large skillet over medium-high heat. Pour in 1 tb oil and
heat until shimmering, about 1 minute. Place the chicken breasts in
the skillet and cook, turning once, until golden brown and cooked
through, about 4 minutes per side. Cut the reserved lime in half
and squeeze the juice over the chicken; slice the chicken. Transfer
the chicken to serving plates and slice.
Toss the cabbage mixture with the vinegar and remaining 1 tb oil.
Season to taste with salt and serve alongside the chicken.
Recipe by Yewande Komolafe
Recipe FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
