Ingredients
4
boneless, skinless chicken breasts (about 6 ounces each), patted dry
Kosher salt
2
tablespoons finely grated ginger (from a 2-inch piece)
1
garlic clove, finely grated
¼ cup chopped fresh cilantro
½ teaspoon ground cayenne
6
tablespoons neutral oil, such as grape seed or canola
1
lime
½ small head napa cabbage, cut lengthwise (about 1 pound)
1
seedless cucumber (Persian or English), thinly sliced
½ cup sliced chives (1/2-inch lengths)
½ cup mint leaves
2
tablespoons rice vinegar, distilled white vinegar or apple cider vinegar
Preparation
- Place chicken breasts between two sheets of parchment paper or plastic wrap. Using a rolling pin or a bottle, pound each to an even ½-inch thickness. Season both sides with salt.
- In a small bowl, combine the ginger, garlic, cilantro, cayenne and 4 tablespoons oil. Finely grate the lime zest directly into the bowl; reserve the lime. Rub both sides of the chicken breasts with the marinade. Let sit at room temperature for at least 10 minutes.
- Meanwhile, cut the cabbage lengthwise, core it, then slice crosswise into ½-inch-thick strips. Transfer to a large bowl and toss in the cucumber slices, chives and mint leaves.
- Heat a large skillet over medium-high heat. Pour in 1 tablespoon oil and heat until shimmering, about 1 minute. Place the chicken breasts in the skillet and cook, turning once, until golden brown and cooked through, about 4 minutes per side. Cut the reserved lime in half and squeeze the juice over the chicken; slice the chicken. Transfer the chicken to serving plates and slice.
- Toss the cabbage mixture with the vinegar and remaining 1 tablespoon oil. Season to taste with salt and serve alongside the chicken.
