Chicken Sesame Crunch Recipe

Marinate

Preheat oven to 400°F (205°C). Pat the chicken breasts dry. In a bowl, whisk together 1 tbs olive oil, 1 tsp sesame oil, 1 tbs low-sodium soy sauce, 1 tsp minced garlic, 1 tsp grated ginger, 1 tsp salt and 1/2 tsp black pepper. Rub the marinade over the chicken, coating evenly. Let sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Roast

Place the chicken on a rimmed baking sheet or in a shallow baking dish lined with foil. Roast in the preheated oven for 18–22 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove from oven and let rest 5–7 minutes, then slice thinly against the grain into 1/4-inch strips.

While the chicken roasts, prepare the vegetables. Thinly slice 2 cups napa cabbage and 1 cup shredded green cabbage. Remove kale stems and thinly slice to make 1 cup shredded kale. Chop romaine to yield 2 cups. Julienne or shred 1 cup raw carrot. Combine all prepared greens and vegetables in a large mixing bowl and toss gently to combine.

Tip: If you prefer the napa cabbage slaw more tender, sprinkle 1/2 tsp salt over the shredded napa and let sit 5 minutes, then squeeze out excess liquid before combining.

In a small bowl or jar, whisk together 3 tbs fresh orange juice, 1 tbs fresh lemon juice, 1 tbs rice vinegar, 1 tbs toasted sesame oil, 1 tbs neutral oil, 1 tsp low-sodium soy sauce, 1 tsp honey or maple syrup, 1/2 tsp grated ginger, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper until emulsified. Taste and adjust acidity or sweetness as needed. If using a jar, shake vigorously until combined.

Reserve about 2 tbs of the vinaigrette for drizzling over the finished bowl and pour the remainder (about 3–4 tbs) over the mixed greens. Toss thoroughly so all vegetables are lightly coated.

Prepare the sesame crunch: in a small skillet over medium heat, add 2 tbs toasted sesame seeds and toast for 1–2 minutes until fragrant, stirring constantly to avoid burning. Remove from heat and stir in 1 tsp rice vinegar, 1 tsp soy sauce and 1 tsp honey. This will create a slightly sticky sesame crunch coating. Let cool 1 minute.

Crispy noodles: if using store-bought fried noodles, break into bite-sized pieces and measure 1 cup. If using wonton strips, crisp them in a 350°F (175°C) oven for 3–5 minutes or pan-fry briefly until golden; drain on paper towel.

Assemble the Chicken Sesame Crunch bowls. Divide the dressed greens and slaws among 4 bowls (about 1 bowl per serving as plated). Top each with sliced roasted chicken (divide chicken evenly). Sprinkle the sesame seed mixture over the chicken and salad. Add 1/4 cup crispy noodles per bowl, then scatter 1 tbs sliced scallions and 1–2 tbs chopped cilantro (optional) on top.

Finish with a final drizzle of the reserved citrus sesame vinaigrette over the assembled bowls, and extra cracked black pepper to taste. Serve immediately so the crispy noodles stay crunchy.