This meal was healthy and delicious! I wanted to use asparagus, I really did. But here in Lancaster, PA asparagus is not in season quite yet. It should be very soon. But asparagus is one of those vegetables I am very picky about eating only local and in season. It is just not very good shipped in from thousands of miles away, I think.
So I used snow peas, and they worked very well. I also used rice vinegar instead of apple cider vinegar.
Other than that I halved the recipe and I felt really healthy about eating this dinner!!
Until I had a few glasses of wine with it. Whoops!
Hey, I'm on Easter break, I don't need to work tomorrow. So it's all good.
- 4 split chicken breasts (bone-in, skin-on)
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 pound asparagus, ends removed, and cut in thirds diagonally (Or snow peas, cut in half diagonally)
- 1 red bell pepper, cored and seeded
- 2 scallions (white and green parts), sliced diagonally
- 1 tablespoon white sesame seeds, toasted
For the dressing:nocoupons
- 1/2 cup vegetable oil
- 1/4 cup good apple cider vinegar (or rice vinegar)
- 3 tablespoons soy sauce
- 1 1/2 tablespoons dark sesame oil
- 1/2 tablespoon honey
- 1 clove garlic, minced
- 1/2 teaspoon peeled, grated fresh ginger
- 1/2 tablespoon sesame seeds, toasted
- 1/4 cup smooth peanut butter
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F.
Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.