Description
A tangy, sweet and spicy dipping sauce is the secret to this nutty and peppery grilled chicken. Ready in less than 20 minutes from start to finish!
Ingredients
Scale
- 2 skinless, boneless chicken breasts
- 1 1/2 teaspoon chili flakes
- 1 tablespoon extra virgin olive oil
- 3 tablespoons cashew nuts
- 2 handfuls arugula
Dipping sauce
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon chili oil
- 1/4 teaspoon salt
- 1 clove garlic (grated)
- 1 Thai chili (finely chopped)
Instructions
- Lay chicken on a cutting board or parchment paper and sprinkle chili flakes on top. Drizzle olive oil and bash the chicken using a rolling pin or meat tenderizer. When the chicken is thin – about 5 mm – transfer to a plate, season with salt and pepper and set aside.
- Put all the ingredients for the sauce in a small serving bowl and mix well, until sugar has dissolved. Set aside.
- Lay arugula on a plate and spread out evenly.
- In a grill pan over medium high heat, brush a little olive oil. When the pan is hot, add chicken and cook on each side for about 3 minutes, until grill marks show and chicken is cooked through.
- In a small sauté pan over medium heat, add cashew nuts and toss for 2-3 min, until toasted. Keep an eye on the cashews to make sure they don’t burn.
- Turn the heat off and serve chicken and cashews on top of arugula, with dipping sauce on the side.
Notes
Keep this grilled chicken in an airtight container and refrigerate for up to 3 days.
Nutrition
- Serving Size:
- Calories: 447
- Sugar: 7.8 g
- Sodium: 398.3 mg
- Fat: 19.5 g
- Saturated Fat: 2.7 g
- Carbohydrates: 13.5 g
- Fiber: 1 g
- Protein: 4.3 g
- Cholesterol: 149 mg
