Soy-Ginger Chicken With Asian Greens or Arugula

I serve these spicy pan-cooked pounded chicken breasts over a mound of pungent wild arugula or Asian salad greens. Some of the Asian salad dressing serves as a marinade for the chicken.

Total Time: 30 to 45 minutes (including unsupervised marinating)

1 tablespoon soy sauce

1/2 teaspoon sugar

3 tablespoons fresh lime juice

1 tablespoon seasoned rice vinegar

Salt to taste

1 garlic clove, minced or puréed

2 teaspoons minced fresh ginger

1/4 cup plus 2 tablespoons grapeseed oil or sunflower oil

1 tablespoon dark sesame oil

1 to 2 serrano or Thai green chiles, minced (to taste), or 1/8 to 1/4 teaspoon cayenne

2 boneless skinless chicken breasts (most weigh 8 to 10 ounces)

Salt and freshly ground pepper

2 tablespoons all-purpose flour or a gluten-free flour such as rice flour or corn flour