YIELDS | 4 SERVINGS
PREP TIME | 10 MINS
COOK TIME | 20 MINS
This recipe tastes authentically Chinese. The toasted sesame and warm cucumber work well together and the umami dressing adds an earthy, delicate flavor that is just as delicious cold as it is served warm. Double the recipe to serve over Napa Cabbage as a cold salad to serve as another meal later in the week.
1⁄4 cup sesame seeds, toasted
3 tablespoons soy sauce
2 teaspoons sesame oil
2 tablespoons peanut oil
1 teaspoon agave nectar, optional
1 pound skinless, boneless chicken breasts
1 medium cucumber (about 21⁄2 cups)
1 fresh, red fresno chili
2 tablespoons sesame oil
2 teaspoons Sichuan or other peppercorns
1⁄2 teaspoon crushed red- pepper flakes
1⁄4 cup chopped cilantro
Sea salt to taste
Warm brown rice for serving
1. In a medium pot with lid, cover chicken with water and bring to a boil, reduce heat to simmer and cook for 10 to 12 minutes or until chicken no longer pink in the middle. Remove from the heat, uncover and allow the chicken and broth to cool.
2. Meanwhile, rinse the cucumber, slice off the ends, cut it in half and scoop out the seeds. Keep the peel on and cut each half into thin strips.
3. In a small bowl, mix the first five ingredients together and set aside.
4. Cut the stem of the chili pepper off and dice it, set aside.
5. In a medium pan, heat the sesame oil over medium-high heat. Add the Sichuan peppercorns and chili peppers to the pan and sauté for 1 minute. Add the cucumber strips and sauté for 3 to 5 minutes.
6. Season with sea salt, remove from the heat, and allow to cool. Remove chicken from the liquid. Save the liquid broth for another use. Tear chicken apart into strips using a serrated knife or two forks.
7. Arrange the cucumber mixture on a platter and layer on the chicken. Top with the sesame dressing. Serve with warm brown rice.
Double Duty recipe:
Second meal options:
Top chopped Napa cabbage with cold Chinese Chicken Salad, toss and serve.
Mix 1-1⁄2 tablespoons Basic Dressing with 1 teaspoon tahini. Pour over chopped Napa cabbage, top with cold Chinese chicken salad, toss and enjoy.
Tip: Use a serrated knife at an angle to cut the chicken to produce slightly shredded meat that better absorbs the dressing and looks like the real thing-authentic Chinese!