August 4, 2021

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Coconut Rooster Cutlets With Spring Pea Salad Recipe

Jenny Huang

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Cal/Serv:
259

Yields:

4

Overall Time:


hours

30

minutes

1
tbsp.

toasted sesame oil, as well as much more for drizzling

1
tbsp.

grated new ginger

1
tsp.

grated lime zest plus 3 Tbsp juice, divided

4
oz.

snow peas, thinly sliced

3


scallions, thinly sliced

2


8-oz boneless, skinless rooster breasts

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  1. In a large bowl, whisk collectively sesame oil, ginger,11/2 Tbsp lime juice, and1/2 tsp salt. Incorporate snap peas, snow peas, and scallions, and toss to blend.
  2. Lower each and every hen breast horizontally in half to make 4 skinny cutlets, then pound to an even thickness.
  3. Warmth olive oil in a significant skillet on medium-high. Period hen with ½ tsp each and every salt and pepper and cook right until golden brown,2 minutes for every facet.
  4. Lessen warmth to minimal and add coconut milk. Simmer right up until chicken is just cooked through and sauce has thickened, 1 to 2 minutes. Transfer rooster to plates.
  5. Incorporate remaining 1½ Tbsp lime juice to the skillet, scraping up any browned bits. Spoon sauce about hen and sprinkle with lime zest. Fold cilantro into pea combination and serve on leading of chicken. Drizzle with sesame oil, if preferred.  

Per serving: 259 cal, 12.5 g extra fat (3.5 g sat), 28 g protein, 539 mg sodium, 9 g carb, 3.5 g sugars ( g extra sugars), 3 g fiber

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