Soy-Ginger Chicken With Greens
- Total Time
- 30 to 45 minutes (including unsupervised marinating)
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1tablespoon soy sauce
- ½teaspoon sugar
- 2tablespoons fresh lime juice
- 1tablespoon seasoned rice vinegar
- Salt to taste
- 1garlic clove, minced or puréed
- 2teaspoons minced fresh ginger
- ¼cup plus 2 tablespoons grapeseed oil or sunflower oil
- 1tablespoon dark sesame oil
- 1 to 2serrano or Thai green chiles, minced (to taste), or ⅛ to ¼ teaspoon cayenne
- 2boneless skinless chicken breasts (most weigh 8 to 10 ounces)
- Salt and freshly ground pepper
- 2tablespoons all-purpose flour or a gluten-free flour such as rice flour or corn flour
- 2tablespoons chopped cilantro
- 4cups wild arugula or salad mix, rinsed and spun dry
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
414 calories; 28 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 16 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 32 grams protein; 513 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a small bowl or measuring cup, whisk together the soy sauce, sugar, 1 tablespoon of the lime juice, the vinegar, salt, garlic, ginger, ¼ cup of the grapeseed or sunflower oil and the sesame oil. Pour half of this mixture into a bowl large enough to accommodate the chicken breasts and add the remaining tablespoon of lime juice and the chiles or cayenne to the bowl. Cut each chicken breast into 2 equal pieces (3 if 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.
- Step 2
Remove chicken from marinade and pat dry with paper towels (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about ¼ inch thick. (Don’t pound too hard or you’ll tear the meat. If that happens it won’t be the end of the world, you’ll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
- Step 3
Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap breasts to remove excess.
- Step 4
Turn oven on low. . Heat a wide, heavy skillet over high heat and add remaining 2 tablespoons grapeseed or sunflower oil. When oil is hot, place one or two pieces of chicken in the pan – however many will fit without crowding. Cook for 1½ minutes, until bottom is browned is spots. Turn over and brown on the other side, about 1½ minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and sprinkle cilantro over the top. Keep warm in the oven.
- Step 5
Place arugula or salad mix in a bowl and toss with the remaining dressing. Distribute among plates or arrange on a platter and serve with the chicken.
Tip
- Advance preparation: The dressing can be made and the chicken breasts can be pounded several hours ahead – but don’t marinate them until shortly before cooking -- and kept between pieces of plastic in the refrigerator.
Private Notes
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Cooking Notes
Rose
Healthier, easier version: complete step 1 for marinade, do not separate. Marinate 15 mins-1hr as able. Bake in marinade, set chicken aside, pour sauce into med sauce pan. Simmer, add corn starch to thicken. Serve breasts with thickened 'gravy' atop rice
Wendy
Make sure you really pat the chicken good and dry before dredging it in the flour, otherwise a gooey mess may ensue! This would be delicious straight out of the marinade and on to the grill.
Rhona
flatten chicken BEFORE marinating
SonomaSMB
Compared to this lovely, fresh meal, a fast food cheeseburger has:
200 more calories
6x the saturated fat
1.5 mg trams fats
Zero healthy fats
2x the cholesterol
Almost 2x the sodium
Zero veggies
Healthiness needs to be judged on more than one parameter.
Martha Rose Shulman
Gluten free flour is just for those who can't tolerate gluten but want to make the dish. Your chicken stuck to the pan most probably because the pan wasn't hot enough when you added it, or you tried to move it too soon.
Yum!
Deliciously healthy meal! Crispy flavor outside and juicy inside. The arugula leaves are refreshing. It would also be great to chill during the summer for a flavorful salad. Although, next time I'll prepare a day prior. Perhaps the funniest part was that I just learned what a tenderizer was. Could not locate one at local markets on time so used a SLEDGE HAMMER. Made for a ridiculously primitive scene. lol It worked but will still buy the actual utensil soon. Thumbs up!
LB
This was great! Simple to make, delicious asian flavor, and all four of my kids ate it without much effort.
Thomas
The remainder is tossed with the greens in step 5.
Erin
My husband and I enjoyed this a lot, healthy and light. We marinated and grilled the chicken. Used a jalapeño instead of a Serrano and added some to the dressing and marinade. We treated this more as a salad and next time I would probably add some scallions and toasted sesame seeds. We will definitely make again.
SonomaSMB
Sorry, make that 1.5 grams of trans fats.
Kelly
The recipe would have been perfect for me, but this was “too light” for my family. To add a bit more substance for them, I served the chicken and greens over cardamom rice. I included thinly sliced sweet red peppers, and cashews as a topping with the cilantro. The dressing/marinade was perfectly balanced and incredible as written.
EvilDaisy1
Absolutely loved this. I used kale instead of arugula and massaged it with a teaspoon of oil for a minute or so before adding the dressing. So good.
Tom
I made this dish. I agree, slice/pound the chicken before marinading. But why marinade if you then dry them out. The final dish is basically a salad, just cook the chicken plain, then put the dressing on at service.
Harmony
We prefer chicken thighs, so I used them, trimmed of all visible fat. When the chicken was nearly done, I added the arugula to the skilled and reserved the second half of the marinade for another day. It was delicious.
Tracy
Fantastic, quick easy and light dinner. Loved this.
Justina
I have made this recipe several times and it always turns out great! Today I tried it while in the north of Italy where unfortunately I could not find cilantro or chile peppers. So, I used hot water to soften dried cayenne peppers and subbed fresh basil. It turned out just as delicious.
Lanny
A wonderfully-good ratio of tastiness vs the time required to execute. Definitely pound the chicken before marinading.
Stephanie R
This recipe is very fiddly and maybe not worth the trouble. However the end result was quite good. Give yourself a lot of time to make it.
JMWF
Tasty & different. I cut the chicken breasts in pieces and added flour then. Increase the amount of lime juice.
jfarrington
I had boneless chicken already cut up in pieces and it worked just fine. Skipped the flattening and next time would add corn starch to the marinade, skipping the flouring stage. Might also up the lime juice. Very tasty and light—a great addition to my repertoire!
Sarah
Delicious - I made this with boneless thighs - A keeper!
Madison
Great flavors! I added mint, scallions and crispy shallots to the salad. I pounded the chicken before marinating - i wish i would have sliced the breasts before pounding for more manageable sized pieces. I also don’t think the flour dredge is super necessary! You can achieve a crispy cutlet without the flour in a cast iron no problem.
tkd
I would prefer my own vinaigrette to the same flavors on the salad. Too potent, plus olive oil would be better.
cao
Next time, marinate chicken for a few hours—and include mayonnaise—so the flavors come through. Otherwise, delicious!!!
theSOW
Super tasty. 2 modifications for simplicity: (1) divide the breasts into cutlets before marinating so they don’t need so much time in the marinade, and (2) skip the dredging in flour. I’m sure it’s great, but I didn’t miss it.
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