Sesame-Crusted Chicken with Bok Choy Salad

Sesame-Crusted Chicken with Bok Choy Salad</span>

Ingredients
2 Chicken Breasts, boneless, skinless, cut in strips
1-2 cups All-Purpose Flour (for dredging)
1 Egg, beaten (for dredging)
1 Tbsp Water (for dredging)
1 Tbsp Honey (for dredging)
1 cup Sesame Seeds (for dredging)
Salt and Pepper for seasoning the Chicken
2 Tbsp Vegetable Oil
2 cups Baby Spinach
2 cups Bok Choy 白菜, chopped
1 Red Bell Pepper, diced
1 Red Onion, diced
1 cup Broccoli, chopped into bite-size pieces
1 cup Snow Peas
1 Asian  Nashi Pear ナシ, diced
Water for steaming
1/2-1 cup Sesame-Ginger Dressing

Directions:

  • Prepare pot of water and steamer for steaming/
  • Steam the Broccoli for 2 minutes, just until the color of the Broccoli turns bright green. You do not want to cook it, just steam it to make it tender and colorful. Remove and run through cold water, set to the side.
  • Set up dredging stations: 1 tray with Flour; 1 tray with Egg, Water, and Honey; and one tray for Sesame Seeds. Do not put all the Sesame Seeds in the tray, as you can always add more, but after you’ve dredged, can’t use the left overs.
  • Pat the chicken slices dry with a paper towel, and season with Salt and Pepper.
  • Dredge the Chicken in the Flour on both sides; then the Egg mixture on both sides; and finally the Sesame Seeds. Set to the side.
  • Turn the Oven on to 200F, and cover a baking sheet with aluminum foil. Place a cooling rack over the pan. Set to the side.
  • Heat the Olive Oil in a skillet, and brown the Chicken pieces on both sides. Place the Chicken pieces on the cooling rack, and then in the Oven to keep warm.
  • Build the Salad (make the dressing now if you have not yet done so as well). You can do this as one big bowl, or in individual bowls–it is up to you.
  • Start with a bed of Spinach.
  • Top with the all the ingredients. You may choose to do this artistically–I like to use the Snow Peas as a frame around the side of the dish. It is completely up to you.
  • Remove the Chicken from the Oven, and slice into 1″ pieces across the strips of Chicken. Place on the top of the Salad.
  • The Salad is ready to serve. You may dress it now, or leave it on the side.

Makes about 4 servings.

NOTES: This salad can serve as a side dish, but also as a main course salad. Though it has “East Asian” flare to it, I would not necessarily call it an Asian salad… maybe East Asian inspired salad with the Bok Choy (白菜), with the Sesame Ginger Dressing are the most Asian aspect of the salad. Some folks may want to add Ramen-style noodles on top. Not a fan of them, I just can’t bring myself to add them to the recipe. So if you do that, please don’t tell me. Thanks.

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One CommentLeave a comment

  1. You’ve made me hungry!


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