Sesame Ginger Chicken

Sesame Ginger Chicken

• 2 Tbs. soy sauce

• 1 Tbs. grated fresh ginger

• 1 tsp. honey

• 2 Tbs. rice vinegar

• 1 garlic clove, minced

• 1/4 cup plus 2 Tbs. neutral oil such as grapeseed or vegetable oil

• 1 Tbs. toasted sesame oil

• 1 lb boneless skinless chicken breast

• 1 cup thinly sliced Brussels sprouts

• 1 cup thinly sliced kale

• 1/4 cup toasted peanuts

• 1 cup all purpose flour

• large pinch of salt

• Serve with lime wedges and fresh soft herbs such as mint or basil

In a large bowl, mix together the soy sauce, ginger, honey, rice vinegar, garlic, 1 cup of the neutral oil, sesame oil. Mix well. Remove 2 to 3 tablespoons of the marinade in a separate container. Add the chicken breasts to the marinade and let marinate for about 15 to 20 minutes.

In another large bowl combine the Brussels sprouts, kale, peanuts, and the reserved marinade. Toss well and let sit at room temperature while the chicken marinates and then cooks.

Remove the chicken from the marinade and place between two pieces of wax or parchment paper. Using a rolling pin gently pound the chicken into a thin layer.

In a large shallow bowl, mix together the flour and salt. Dredge the chicken in the flour.

Heat a cast iron pan over medium. Add two tablespoons oil and once melted and hot, add the chicken. Cook the chicken, working in batches if needed for about 2 - 2 1/2 minutes each side or until golden brown. Remove and let rest on a plate for 1 to 2 minutes.

Serve the chicken topped with a big handful of the crunchy salad, lime wedges, and fresh herbs.