Chicken breast and salad with radish and ginger
Votes: 10
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 432, total fat 23 G., saturated fats 4 G., proteins 47 G., carbohydrates 9 G., fiber 2 G., cholesterol 118 mg, sodium 614 mg, sugar - G.
Calories 432, total fat 23 G., saturated fats 4 G., proteins 47 G., carbohydrates 9 G., fiber 2 G., cholesterol 118 mg, sodium 614 mg, sugar - G.
Boiled chicken breast is considered the healthiest meat, but despite its apparent simplicity, it can sometimes be challenging to cook a truly delicious, juicy fillet. One way to prevent it from drying out is poaching. The breast is simmered, or poached, in a small amount of water at a very low simmer until done, then transferred to ice water to stop cooking and retain its juiciness. Add a burst of vibrant flavor to your chicken fillet dish and serve it with a ginger salad of fresh vegetables and herbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 skinless, boneless chicken breasts (1.5 - 1.8 kg)
- 5 cm peeled ginger root
- 1 large shallot
- 4 tbsp. l. peanut butter
- 1 tbsp dark sesame oil
- 0.5 tsp sugar
- 1 cucumber, halved lengthwise, seeded and thinly sliced
- 1 bunch radish, thinly sliced or 1 small daikon, peeled and cut into strips
- 1 teaspoon Asian chili sauce (such as sambal oelek)
- 1 bunch watercress, trimmed
- Juice of 1 lime
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Recipes with similar ingredients: chicken breasts, daikon radish, cucumbers, shallots, ginger root, Peanut butter, chili sauce, lime juice, watercress
Cooking the dish according to the recipe:
- Place the chicken breast in a medium saucepan and add enough water to just cover the meat; add 1 tablespoon of salt. Bring to a simmer over medium heat and cook until the chicken is firm, about 15 minutes.
- Meanwhile, prepare a bowl of salted ice water. Transfer the chicken to the ice water for about 30 seconds to stop cooking. Drain. Finely grate the ginger and shallot into a small bowl. Stir in 3 tablespoons of peanut oil, sesame oil, and 1/4 teaspoon each of sugar and salt.
- In a large bowl, toss the cucumber and radish with the chili sauce, 3/4 teaspoon salt, the remaining 1 tablespoon peanut oil, and the remaining 1/4 teaspoon sugar. Add the watercress and toss. Divide the salad among plates. Slice the chicken and add to the plates, then top with the ginger mixture. Drizzle with lime juice.
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