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Sesame And Soy Seared Chicken With Apricot And Green Bean Salad
Ingredients
- 8 ounce fresh green beans, stem ends trimmed
- 4 x skinless, boneless chicken breast halves
- Salt and freshly grnd black pepper
- Vegetable oil
- 1/4 c. soy sauce
- 1 Tbsp. dark sesame oil
- 1 Tbsp. sesame seeds, preferably brown (with hulls)
- 2 Tbsp. rice vinegar
- 1 Tbsp. fresh lime juice
- 1 x clove garlic, crushed or possibly chopped
- 1/2 head romaine lettuce, cut into 1/2 inch crosswise slices (about 4 c. packed)
- 8 x ripe fresh apricots, halved, pitted and cut into wedges
- 2 x green onions, trimmed, cut into 1/4 inch diagonal slices (white and green parts)
- 2 Tbsp. minced fresh cilantro leaves
- Fresh cilantro leaves, for garnish
Directions
- Cook green beans in boiling salted water till just tender, 2 to 5 min.
- Drain. Rinse with cold water and set aside.
- Season chicken breasts with salt and pepper. Drizzle with 1 Tbsp. vegetable oil and turn to coat proportionately. Heat large nonstick skillet over medium-high heat. Place chicken in skillet and cook, turning once or possibly twice, till cooked through, about 5 min. Drizzle chicken with soy sauce and turn to coat. Cook 1 minute longer. Add in sesame oil and sesame seeds and cook, turning to coat, about 1 minute. Remove chicken to another dish. Remove skillet from heat.
- Add in 2 Tbsp. vegetable oil, rice vinegar, lime juice and garlic to skillet and stir to blend. Taste and if dressing is too sharp, stir in additional 1 Tbsp. oil.
- In large bowl, combine lettuce, green beans, apricots, green onions and minced cilantro. Pour dressing over top and toss to combine. Divide among 4 dinner plates. Cut chicken into thin crosswise pcs and place on top. Garnish with cilantro leaves.
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