Ginger Chicken With Crisp Napa Salad 

By Yewande Komolafe

Published June 16, 2021

  • A dark plate with a salad of napa cabbage and sliced cucumber, next to a browned chicken breast sliced into bite-size pieces.
    Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
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Total Time
30 minutes
Rating
4(1,888)
Comments
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Ginger, garlic and cilantro form the base of an aromatic marinade for this easy stovetop chicken dish. Lightly pounding the chicken breasts increases their surface area, which helps them soak up the marinade and cook evenly. A refreshing and crunchy salad of napa cabbage, cucumbers and fresh mint rounds out the dish into the perfect light lunch or dinner. To make this for a larger group, simply double the recipe.

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Ingredients

Yield:4 servings

  • 4 boneless, skinless chicken breasts (about 6 ounces each), patted dry

  • Kosher salt

  • 2 tablespoons finely grated ginger (from a 2-inch piece)

  • 1 garlic clove, finely grated

  • ¼ cup chopped fresh cilantro

  • ½ teaspoon ground cayenne

  • 6 tablespoons neutral oil, such as grape seed or canola

  • 1 lime

  • ½ small head napa cabbage, cut lengthwise (about 1 pound)

  • 1 seedless cucumber (Persian or English), thinly sliced

  • ½ cup sliced chives (½-inch lengths)

  • ½ cup mint leaves

  • 2 tablespoons rice vinegar, distilled white vinegar or apple cider vinegar

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

9 grams carbs; 124 milligrams cholesterol; 433 calories; 15 grams monosaturated fat; 7 grams polyunsaturated fat; 3 grams saturated fat; 26 grams fat; 3 grams fiber; 991 milligrams sodium; 41 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place chicken breasts between two sheets of parchment paper or plastic wrap. Using a rolling pin or a bottle, pound each to an even ½-inch thickness. Season both sides with salt.

  2. Step 2

    In a small bowl, combine the ginger, garlic, cilantro, cayenne and 4 tablespoons oil. Finely grate the lime zest directly into the bowl; reserve the lime. Rub both sides of the chicken breasts with the marinade. Let sit at room temperature for at least 10 minutes.

  3. Step 3

    Meanwhile, cut the cabbage lengthwise, core it, then slice crosswise into ½-inch-thick strips. Transfer to a large bowl and toss in the cucumber slices, chives and mint leaves.

  4. Step 4

    Heat a large skillet over medium-high heat. Pour in 1 tablespoon oil and heat until shimmering, about 1 minute. Place the chicken breasts in the skillet and cook, turning once, until golden brown and cooked through, about 4 minutes per side. Cut the reserved lime in half and squeeze the juice over the chicken; slice the chicken. Transfer the chicken to serving plates and slice.

  5. Step 5

    Toss the cabbage mixture with the vinegar and remaining 1 tablespoon oil. Season to taste with salt and serve alongside the chicken.

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Ratings

4 out of 5
1,888 user ratings
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Comments

D.S.

I'm lazy. I keep tubes of "squirt" garlic, ginger, etc in my fridge. They are the culinary equivalents of post-it notes or velcro. I can't imagine life without them ...

Bicka

Simple but delicious. I added some sesame oil to the salad as well as a diced avocado. Next time I will up the spice on the dressing by adding some grated ginger, soy sauce and fish sauce. Quick easy dinner.

Sharon

This was yummy! I made a little extra marinade which meant there was a lot of delicious sauce left in the pan when the chicken was done. I put the sauce with the cut chicken in a serving bowl and spooned it OVER the cabbage salad. Delightful combination of flavors and textures.

Sarah

This was delicious, I grilled the chicken for easier clean up and avoiding the stove as it was hot. My only issue is that the description of the amount of cabbage should be clearer. Is the 1 lb weight supposed to refer to the shredded cabbage, the 1/2 cabbage before cored, or is it saying that a small head of cabbage is about 1 lb?

EM

The chicken on its own is extremely easy, quick, and flavorful for a weeknight dish. Five stars for just the chicken!

rgrant

Persian cucumber or English? Isn’t one about six times bigger than the other?

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