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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Everyday Food Ingredients:
1/4 cup soy sauce |
2 tablespoons fresh lime juice |
1 tablespoon granulated sugar |
2 teaspoons grated peeled fresh ginger |
2 tablespoons toasted sesame oil |
2 medium english cucumbers, cut into 3/4 inch wedges (1 pound total) |
1/3 cup white sesame seeds |
3/4 lb chicken cutlet (4-6 cutlets) |
2 tablespoons extra virgin olive oil |
1 lb baby bok choy, quartered lengthwise or 1 lb regular bok choy, coarsely chopped |
1 -2 red jalapeno, thinly sliced |
1/2 cup fresh cilantro leaves |
Directions:
1. In a small bowl, whisk together soy sauce, lime juice, sugar, ginger, and sesame oil until sugar dissolves.
2. In a medium bowl, toss cucumbers with 3 tbsp dressing and set aside.
3. Spread chicken pieces on a large plate.
4. Dredge in sesame seeds, pressing lightly to adhere.
5. Heat a large skillet over medium-high.
6. Add 1 tsp olive oil and the bok choy.
7. Cook, turning occasionally, until the bok choy is brown on all sides but still a little crunchy, about 8 minutes.
8. Transfer the bok choy to a serving platter and reduce heat to medium.
9. Add 1 tsp olive oil to skillet and cook chicken until sesame seeds are toasted and chicken is cooked through, about 5 minutes, flipping halfway through cooking time.
10. On a work surface, shred chicken.
11. Add chicken, cucumbers, jalapenos, and cilantro to platter, top with remaining dressing and serve.
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