Seoul-ful Chicken with Minted Cucumber Salad

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These recipes are adapted from recipes in the April 2008 issue of Cooking Light, and they are both delicious! Very bold refreshing flavors that make for a tasty summer meal.

Seoul-ful Chicken Ingredients:

  • 1 lb. chicken breasts
  • 1/4 cup soy sauce
  • 2 tablespoons dark sesame oil
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon honey
  • 1/2 teaspoon freshly ground black pepper
  • 3 garlic cloves, thinly sliced
  • 4 teaspoons sesame seeds, toasted

Cucumber Salad Ingredients:

  • 1 English cucumber, peeled, halved lengthwise, and thinly sliced (about 2 1/2 cups)
  • 1/4 teaspoon salt
  • 1/4 cup minced shallots
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon dark sesame oil
  • 1/4 teaspoon ground red pepper
  • 1 serrano or jalapeno chile, seeded and minced

Directions:

  1. Chicken Marinade: Combine soy sauce and next 5 ingredients (through garlic) in a large zip-top plastic bag. Add chicken to soy sauce mixture in bag; seal. Marinate in refrigerator 30 minutes, turning bag occasionally.
  2. Cucumber Salad: Combine cucumber, shallots, and next 6 ingredients (through chile) in a large bowl; toss gently. Cover and set aside.
  3. Grill chicken.
  4. Serve chicken with cucumber salad and rice.

Seoul-ful Chicken with Minted Cucumber Salad:

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