Sweet Chili Glazed Chicken With Cilantro Salad for One |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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A little bit of work, but ohhh, what a satisfying meal this is! Note: In a pinch, in place of Sriracha, sweet chili sauce like Mae Ploy may be used. Ingredients:
1 (4 -5 ounce) boneless skinless chicken breasts |
1 tablespoon asian chili-garlic sauce (sriracha) |
1 1/2 tablespoons soy sauce |
1 tablespoon honey |
2 tablespoons sesame oil, divided |
salt and pepper |
handful cilantro, rough chop |
1 -2 endive, shredded (other similar greens may be substituted) |
1/2 carrot, sliced into strips |
1 teaspoon grated fresh ginger |
2 green onions, sliced thing |
1/2 cucumber, seedless and diced |
3 tablespoons olive oil |
1/2 tablespoon lime juice |
1/2 tablespoon lemon juice |
1/2 tablespoon worcestershire sauce |
1 cup cooked udon noodles or 1 cup rice noodles |
salt and pepper |
Directions:
1. Combine together the Sriracha, soy sauce, honey and 1 tablespoon sesame oil; set aside.
2. Rub chicken breast with remaining tablespoon sesame oil, season with salt & pepper then pan fry. Right before breast is completely cooked, coat with sweet chili glaze and finish cooking, scraping pan to glaze the chicken.
3. For the salad, whisk together the olive oil, lime juice, lemon juice, Worcestershire sauce, salt and pepper. Toss together with remaining salad ingredients and serve with chicken.
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