OK...so I made a great new dish tonight. This was great - really great. It will be a regular on our table for a few reasons. First things first, this was adapted from a Cooking Light recipe for Chicken Cutlets with Sesame Broccoli Slaw. This was in a recent Cooking Light and it just looked like something that I had to make. I am so glad I did!
So we are trying to eat healthier in the new year....sure, everyone is. This recipe just spoke to me. Normally, we have been doing stir-fry dishes and service it with rice or noddles. In a way to scale back carbs a bit, I had the idea that we could double the veggies with each meal and then scale back carbs. This dish works perfectly for that approach. The original recipe calls for four portions, we made this work for two. So you get one lovely piece of chicken a lots of veggies! This is fantastic!
The other benefit of this recipe is that it uses Broccoli Cole Slaw. I wanted to try using this - and loved the way it tastes. Everyone needs Broccoli - it is so good for you. So this wonderful tasting dish is going to be a regular at our house and I hope you like it as much as we do.
Ingredients (Serves 2-3)
4 tbsp Rice vinegar
3 tbsp Soy sauce (lower-sodium if available)
2 tbsp Sesame oil
2 tsp Ginger, minced
1 tsp Brown sugar
3 tsp Garlic, chopped (or cloves)
2 tbsp Olive oil, divided
2 (4-ounce) Chicken breast cutlets
1/4 tsp Kosher salt (adjust to taste)
1/4 tsp Black pepper (adjust to taste)
8 oz White mushrooms, sliced
1 Red bell pepper, seeded and sliced thinly
1/2 cup Carrots, matchstick-cut
1 (12-oz) bag Broccoli cole slaw mix
1 tsp Sesame seeds
1. Combine rice vinegar, soy sauce, sesame oil, ginger, brown sugar, and garlic in a mixing bowl. Stir with a whisk.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken with kosher salt and pepper. Add chicken to pan; cook 4 minutes each side. Remove from pan and place under foil to keep warm.
3. Add remaining 1 tbsp olive oil to the pan. Add mushrooms and bell pepper to pan; stir-fry 3 minutes. Add carrots and broccoli cole slaw to pan; stir-fry 2 minutes. Add soy sauce mixture to the pan and cook for 1 minute.
4. Serve a large portion of vegetables with one chicken cutlet. Sprinkle sesame seeds over dish before serving.