Ginger Scallion Chicken With Oriental Salad
|Ginger slices||6 (Quarter Size Slices, Unpeeled)|
|Garlic||4 Clove (20 gm)|
|Sesame oil||4 Tablespoon (Oriental)|
|Salt||1 1⁄4 Teaspoon|
|Black pepper||3⁄4 Teaspoon|
|Chicken breast halves||2 Pound, pounded (4 In Number, Skin On)|
|Snow peas||1⁄4 Pound|
|Bean sprouts||2 Cup (32 tbs)|
|Chopped cilantro||3 Tablespoon|
|Lemon juice||1 Tablespoon|
|Grated lemon zest||1 Teaspoon|
|Red pepper flakes||1⁄4 Teaspoon|
|Sesame seeds||1 Tablespoon|
1 Preheat the broiler. Line a broiler pan with foil.
2 In a food processor, mince the ginger, garlic and scallions.
3 Transfer the ginger-scallion mixture to a small bowl and add 2 tablespoons of the sesame oil, 3/4 teaspoon of the salt and 1/2 teaspoon of the black pepper. Set aside 1 teaspoon of the mixture.
4 Use the remainder of the mixture to coat the chicken: Smear one-third of the mixture under the skin and one-third of it on the skin. Place the chicken skin-side down on the broiler pan and rub the remaining ginger-scallion mixture on the bone side. Broil the chicken
4 inches from the heat for 9 minutes. Turn the chicken over and broil for 9 minutes, or until cooked through.
5 Meanwhile, in the same processor work bowl, coarsely chop the carrots. By hand, cut the snow peas into thin strips. In a medium bowl, combine the carrots, snow peas and bean sprouts.
6 In a small bowl, combine the reserved 1 teaspoon ginger-scallion mixture with the cilantro (if using), lemon juice, lemon zest (if using), red pepper flakes, sugar and remaining 2 tablespoons sesame oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
7 Pour the dressing over the salad and toss to combine.