Sesame seeds have a delicious nutty flavor. For an even coating, press them into the chicken so they stick. The seeds can spoil quickly, so refrigerate any unused ones. Thinly sliced beef, turkey, or pork may be substituted for the chicken in this warm salad.
Everyday Food, July/August 2010
- Prep Time 15 minutes
- Total Time 15 minutes
- Yield Serves 4
- 1/4 cup soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon sugar
- 2 teaspoons grated peeled fresh ginger
- 2 tablespoons toasted sesame oil
- 2 medium English cucumbers (1 pound total), cut into 3/4-inch wedges
- 1/3 cup white sesame seeds
- 4 to 6 chicken cutlets (about 3/4 pound total)
- 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 cucumbers 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, cucumbers, jalapenos, and cilantro to platter; top with remaining dressing and serve.
Dredge and cook extra cutlets, then freeze. Thaw and reheat in your oven or toaster oven.
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