Toasted sesame oil and seeds release a huge depth of nutty flavor into this easy entrée.
3 tablespoons rice vinegar
2 tablespoons lower-sodium soy sauce
2 tablespoons toasted sesame oil
1 tablespoon grated peeled fresh ginger
1 teaspoon sugar
1/2 teaspoon crushed red pepper
3 medium garlic cloves, minced
1 tablespoon olive oil
4 (4-ounce) chicken breast cutlets
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces presliced cremini mushrooms
1 red bell pepper, seeded and sliced
1 cup matchstick-cut carrots
1 (12-ounce) bag broccoli slaw mix
2 teaspoons toasted sesame seeds
2 green onions, sliced
How to Make It
Combine first 7 ingredients in a bowl, stirring with a whisk.
Heat a large skillet over high heat; add oil. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 3 minutes, turning once. Remove from pan. Add mushrooms and bell pepper to pan; stir-fry 2 minutes. Add carrots and slaw to pan; stir-fry 90 seconds. Add soy sauce mixture; toss to coat. Remove from heat. Divide slaw among 4 plates; top each serving with 1 chicken cutlet. Sprinkle with sesame seeds and onions.
This is an average dish. Good flavor but too much broccoli slaw/carrots/sauce - I'd cut that all in half if I were to make again. And would make a little rice with it. It was too much of the same taste/texture and we got tired of eating the broccoli slaw repetitively. A little rice would of given it some diversity. Just my family's opinion.
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