Sesame Chicken and Chili Lime Slaw

Entrees | 0 comments

Shared By: 2019 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe

Ingredients:

  • 2 large egg whites
  • Kosher salt and pepper
  • 4 5-oz. boneless, skinless chicken breasts
  • 1/2 cup sesame seeds
  • 1 Tablespoon. olive oil
  • 1/4 cup lime juice
  • 1 Tablespoon grated fresh ginger
  • 1 teaspoon honey
  • 1 small red chili, thinly sliced
  • 1/2 small head red cabbage (about 1 1/4 lbs.), cored and finely shredded
  • 2 large carrots, peeled and coarsely grated
  • 1/2 cup small fresh cilantro leaves

Directions:

  • Heat oven to 425°.
  • In a shallow bowl, beat the egg white with ½ tsp salt until combined. Dip the chicken in the egg white, letting any excess drip off, then coat in the sesame seeds; transfer to a plate.
  • Heat a large cast-iron skillet over medium heat. Once hot, add the oil, then the chicken, and cook until the side touching the skillet is golden brown, about 5 minutes. Turn the chicken, then transfer the skillet to the oven and roast until the chicken is cooked through, 8 to 10 minutes.
  • Meanwhile, in a large bowl, whisk together the lime juice, ginger, honey, and ¼ tsp each salt and pepper; stir in the chili. Toss the cabbage and carrots in the dressing to coat, then fold in the cilantro.
  • Serve with the chicken.

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