Ginger Chicken and Sweet Pea Salad
Ingredients
Scale
- 250g sweet peas, strings removed
- 1 tbsp plus 2 tbsp canola oil, divided
- 1 tbsp plus 1 tbsp soy sauce, divided
- 1 tbsp minced fresh ginger
- 400g chicken thigh fillets
- 2 tsp dark sesame oil
Instructions
- Bring medium saucepan of salted water to a boil.
- Fill a medium mixing bowl with ice and water.
- Boil sweet peas for 2 minutes,drain,place in ice water for 1 minute to chill.
- Drain and pat dry.
- Combine 2 tsp of the canola oil, 1 tbsp of the sot sauce, and ginger in a shallow bowl.
- Add chicken and toss to coat.
- Heat remaining canola oil in a large skillet over medium-high heat.
- Add chicken and cook until golden and no longer pink inside,5 minutes per side.
- Transfer to cutting board and slice.
- Combine peas, sesame oil and remaining soy sauce in a mixing bowl: toss together.
- Serve pea salad with chicken.