Ingredients
- 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
Directions
- 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.
Cook's Note
Dredge and cook extra cutlets, then freeze. Thaw and reheat in your oven or toaster oven.
