Sweet Chili Glazed Chicken With Cilantro Salad for One
Ready In: 25 mins
Serves: 1
Ingredients
Chicken and Glaze
- 1 (4 -5 ounce) boneless skinless chicken breasts
- 1 tablespoon asian chili-garlic sauce (Sriracha)
- 1 1⁄2 tablespoons soy sauce
- 1 tablespoon honey
- 2 tablespoons sesame oil, divided
- salt and pepper
Cilantro Salad
- handful cilantro, rough chop
- 1 -2 endive, shredded (other similar greens may be substituted)
- 1⁄2 carrot, sliced into strips
- 1 teaspoon grated fresh ginger
- 2 green onions, sliced thing
- 1⁄2 cucumber, seedless and diced
- 3 tablespoons olive oil
- 1⁄2 tablespoon lime juice
- 1⁄2 tablespoon lemon juice
- 1⁄2 tablespoon Worcestershire sauce
- 1 cup cooked udon noodles or 1 cup rice noodles
- salt and pepper
Directions
- Combine together the Sriracha, soy sauce, honey and 1 tablespoon sesame oil; set aside.
- Rub chicken breast with remaining tablespoon sesame oil, season with salt & pepper then pan fry. Right before breast is completely cooked, coat with sweet chili glaze and finish cooking, scraping pan to glaze the chicken.
- For the salad, whisk together the olive oil, lime juice, lemon juice, Worcestershire sauce, salt and pepper. Toss together with remaining salad ingredients and serve with chicken.
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