- 2 Large full free-range chicken breasts, each cut into 2 single breasts
- 1 2-inch piece of fresh ginger, grated
- 2 Sesame seeds, toasted
- 2 Sesame oil
- 2 honey
- 2 Low-sodium soy sauce
- Kosher salt and freshly ground black pepper for seasoning
- 1 cup dates, cut in half
- 1 Hothouse cucumber, finely sliced
- 6 cups Baby Arugula
- 6 Wonton wrappers, cut into thin strips and fried
- 1/2 Bunch cilantro leaves
- 1/4 cup Rice vinegar
- 2 sugar
- 1/4 cup Low-sodium soy sauce
- 2 Asian (toasted) sesame oil
- 2 toasted sesame seeds
- 1 fresh ginger, grated
- Cilantro, for garnish
- Tyler Florence
How to Make It
Preheat oven to 375 F.
Combine the grated ginger, sesame seeds, sesame oil, honey, salt and soy sauce in a mixing bowl and stir to combine. Set aside - this is the glaze that will be used on the chicken.
Heat a 2-count of olive oil in a large sauté pan over medium heat. Season the chicken breasts on both sides with kosher salt and some freshly ground black pepper. Place the breasts skin-side down in the pan and sear until it has a nice golden color - about 3-5 minutes. Turn the breasts over and using a pastry brush liberally glaze the top of the skin with the sesame soy mixture. Place the whole pan into the pre-heated oven and roast for 5-7 minutes until chicken juices run-clear. The breast should remain moist and tender.
Meanwhile prepare the sweet sesame soy dressing. In a mixing bowl combine the rice vinegar, soy sauce and sugar then stir until dissolved. Whisk together as you incorporate the sesame oil then add the sesame seeds and ginger. In a large mixing bowl add the arugula, thinly sliced cucumber, cilantro and dates and toss to coat. Add the crispy wonton wrappers at the last moment to ensure they remain crispy.
Serve salad with the roasted chicken breasts on top and drizzle with remaining sweet sesame soy dressing around the plate. Garnish with fresh cilantro leaves.