Saturday, July 11, 2015: Orange Sesame Chicken with Minted Cucumbers by Chef Chuck Wiley

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Orange Sesame Chicken with Minted Cucumbers

Yield: 4 Servings

4 each Chicken breasts, skinless, about 5oz. each

To taste Kosher salt and freshly ground black pepper

1 Tbsp Sunflower oil

1 recipe Orange Sesame Dressing (recipe follows)

3 Tbsp Cilantro leaves

1 recipe Minted Cucumbers (recipe follows)

Season the chicken with salt and pepper. Heat a 10” sauté pan over medium high heat and add the oil. Carefully lay the chicken into the hot pan and brown well on both sides; transfer to a glass or stainless steel pan. Pour half the Orange Sesame Dressing over and coat well. Refrigerate overnight.

Preheat oven to 375 degrees. Place the chicken on a baking sheet fitted with a rack and bake approximately 20 minutes until an instant read thermometer registers 165 degrees. Allow to rest at least 5 minutes before slicing.

Sprinkle the chicken with the cilantro leaves and serve with minted cucumbers, baby bok choy and the reserved dressing.

Orange Sesame Dressing

2 each Oranges, juice (will yield about 1 cup) and zest

1 tsp Black sesame seeds

¼ tsp Togorashi

2 Tbsp Rice wine vinegar

2 Tbsp Sunflower oil

¼ tsp Sesame oil

1 each Green onion, sliced thin on the bias

To taste Kosher salt and freshly ground black pepper

In a small saucepan over medium high heat, reduce the orange juice by half (to ½ cup); cool. Transfer to a mixing bowl and whisk in sesame seeds, togorashi, vinegar, salad oil, sesame oil and green onions. Add about a teaspoon of the orange zest.

Minted Cucumbers

1 each Hothouse cucumber, peeted & cut in long julienne on a mandolin

1-1/2 tsp Kosher salt

1 Tbsp Rice wine vinegar

2 tsp Mint, sliced

Sprinkle the cucumbers with salt, toss well and set aside for 15-20 minutes. Squeeze out the liquid and toss with the remaining ingredients.