Spicy Cucumber Salad
This recipe features succulent pan-seared chicken breasts served with a vibrant salad of marinated cucumbers, fresh chillies, and fragrant herbs. The chicken is cooked to crispy perfection while the refreshing cucumber salad offers a delightful contrast with its sweet, tangy, and spicy flavors. Enjoy this dish as a satisfying and flavorsome meal any day of the week!
— Constant Cookbook
Ingredients
- 1 large cucumber , peeled
- 1 tsp golden caster sugar
- 1 tbsp rice white wine vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- small knob of ginger , finely chopped
- 2 garlic cloves , finely chopped
- 1 large red chilli , halved, deseeded and finely sliced
- 2 spring onions , finely sliced
- large handful coriander leaves
- 1 tbsp olive oil
- 4 chicken breasts , skin on
Instructions
- Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Slice cucumber into thick diagonal chunks. Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. Meanwhile, tip the other salad ingredients into a bowl. Drain the cucumber and tip in with the rest of the ingredients.
- Heat a griddle pan or heavy-bottomed frying pan until hot, but not smoking. Rub the chicken with oil, season with salt and pepper and sear, skin-side down, for about 8 mins until the skin is crisp and brown and the chicken is practically cooked. Flip the chicken over and give it a few mins more on the flesh side to finish it off. Leave the chicken to rest, then slice each breast on an angle and serve with a pile of cucumber salad.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 238 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 5 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 33 grams protein
- Sodium Content: 2.17 milligram of sodium
Comments
No comments found.