Southeast Asian-Style Seared Chicken Breasts
with Spice-Toasted Peanut, Cucumber & Pepper Salad
Cooking time
25 minutes
Servings
2/4
Calories
870 /serving
Why did the chicken cross the plate? To get to the other side. This Southeast Asian-inspired side salad is so exquisite, it’s worth going the distance. The dressing boasts pan-toasted peanuts for crunch, lime juice for sharp zing and honey for sticking power. It takes a shine to chunky half-smashed cucumbers and finely sliced sweet pepper. Serve the seared sesame-spiced chicken breasts over a fluffy mound of warm white rice.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Scallion
- 2 Cucumbers
- 1 Lime
- 1 Sweet pepper
- 25g Chopped peanuts
- 160g White rice
- 7g Honey
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Peanuts, Sesame
You will need:
Medium pot
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
38 g
Saturated Fat
5 g
Sodium
810 mg
Total Carb
85 g
Sugars
12 g
Protein
49 g
Fibre
5 g
Preparation
Cook the rice
Place the honey pouch in a bowl of hot water to soften. In a medium pot, combine the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Toast the peanuts
Meanwhile, thinly slice the scallion crosswise, separating the white bottom and green top. In a medium pan, heat a drizzle of oil on medium. Add the peanuts, white bottom of the scallion and ¼ of the spices. Toast, stirring frequently, 1 to 2 min., until lightly browned and fragrant. Transfer to a large bowl and reserve the pan.
Cook the chicken
Pat the chicken dry with paper towel; season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, halve the cucumbers lengthwise; using the side of your knife, gently smash the halves until slightly flattened. Cut into large chunks. Halve and core the sweet pepper lengthwise; thinly slice crosswise. Halve the lime; juice ½ and quarter the remaining ½.
Make the salad
To the bowl of peanuts, add the lime juice, honey and 3 tbsp oil (double for 4 portions); stir well. Add the cucumbers, sweet pepper and S&P; toss well.
Plate your dish
Divide the rice between your bowls. Top with the salad and chicken. Garnish with the green top of the scallion and lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
