Asian Chicken Cutlets

Total Time
25mins
Prep 20 mins
Cook 5 mins

A simple to prepare dish that takes advantage of fresh herbs. From June-July 2007 Rachel Ray. Initially posted this untested but made it for dinner tonight! Some changes I made that I believe resulted in an even better dish (they are noted below with *. I also doubled the dressing recipe and used half to marinate the chicken overnight and saved the other half to pour over the cooked chicken. Delicious!

Ingredients Nutrition

Directions

  1. Using a food processor, finely chop the ginger, parsley, mint, cilanto, and garlic. Add 1/2 cup peanut oil, the sesame oil, the vinegar, honey, 3/4 tsp salt and 1/4 tsp pepper and process until blended.
  2. In a grill pan, heat the remaining peanut oil over medium-high heat. Season the chicken lightly with salt and pepper and grill, turning once, until golden on both sides, 5 minutes. Transfer to a board to rest for a minute, then cut into thin strips.
  3. Spoon the rice into bowls and top with the chicken and dressing.

Reviews

(1)
Most Helpful

These are GOOD! Perfect for summer--light, herby and very fresh-tasting. Good hot; good room temperature and good cool, so it's a very nice make-ahead dish. I'll be making this again. Thanks.!

BarbryT July 30, 2007

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