Ingredients for Coconut Chicken Cutlets With Spring Pea Salad
1 tablespoon toasted sesame oil plus a little more for sprinkling.
1 tbsp. freshly grated ginger.
1 teaspoon lime zest plus 3 tablespoons lime juice, divided.
salt and pepper, kosher.
8 oz. sliced snap peas.
4 oz. finely sliced snow peas.
3 finely sliced scallions.
2 chicken breasts, boneless and skinless, 8 ounces.
1 tbsp. extra virgin olive oil.
coconut milk, 3 tbsp.
a half cup of cilantro leaves.
How to prepare Coconut Chicken Cutlets With Spring Pea Salad
Mix together the ginger, and 1/2 teaspoon salt, sesame oil, and 1 1/2 tablespoons lime juice, in a large mixing bowl. Toss in the snap peas, snow peas, and scallions to mix.
Cut each chicken breast in half horizontally to produce four thin cutlets, then pound to a uniform thickness.
Use a large pan with medium-high heat, to heat the olive oil. Cook till golden brown, 2 minutes per side, after seasoning with 12 tsp salt and pepper.
Reduce the heat to a low setting and stir in the coconut milk. Simmer for 1 to 2 minutes, or until the chicken is just cooked through and the sauce has thickened. Place the chicken on plates.
Scrape up any burnt parts with the remaining 112 Tbsp lime juice in the skillet. Pour the sauce over the chicken and top with lime zest. Serve the cilantro-pea mixture on top of the chicken. If desired, drizzle with sesame oil.