Prep time: 10 minutes
Cook time: 15 minutes
Serves: 6
Ingredients
6 6-oz. boneless, skinless chicken breast halves
1 T + 1 t. sea salt, divided
1 2-inch piece ginger, peeled
2 medium shallot
1/3 c. peanut oil, divided
1½ T. toasted sesame oil
1 medium cucumber, halved lengthwise, seeded and thinly sliced
1 small Daikon radish, peeled and cut into matchsticks
1 t. Asian chili sauce
1 bunch watercress, trimmed
1 large lime, juiced
Directions
- Place chicken in a medium pot with just enough water to cover. Add 1 tablespoon salt and bring to a gentle simmer over medium heat. Cook until the chicken is cooked through, about 15 minutes.
- Meanwhile, prepare a bowl of salted ice water. Drain the chicken and plunge into the ice water for about 30 seconds to stop cooking. Drain again.
- Grate the ginger and shallot into a small bowl. Stir in 5 T. peanut oil, the sesame oil and ¼ t. salt. Set aside.
- In a large bowl, toss the cucumber and radish with the chili sauce, ¾ t. salt, and the remaining 1 T. peanut oil. Add the watercress and toss.
- Divide the vegetable mix evenly on 6 plates. Slice the chicken and add to the plates, then top with the ginger/shallot mixture. Drizzle with the lime juice and serve immediately. Enjoy!
