If you’re craving a meal that bursts with freshness, bold flavors, and satisfying textures, you are going to love this Asian Marinated Chicken with Snap Pea Panzanella Recipe. Imagine tender, juicy chicken infused with a perfectly balanced marinade, paired with a vibrant salad that’s a delightful twist on classic panzanella. The crunchy snap peas and juicy cherry tomatoes unite with toasted bread cubes to create a salad that sings with every bite. This dish isn’t just dinner – it’s a celebration of textures, colors, and flavors you’ll want to make again and again.
Ingredients You’ll Need
Gathering these simple, harmonious ingredients is the first step toward creating a dish that dazzles the eyes and delights the palate. Each component plays an essential role, whether it’s the marinade imparting umami richness or the crisp snap peas adding a refreshing bite to the panzanella.
- Chicken (1 pound boneless, skinless breasts or thighs): Choose quality cuts for tender, juicy results that soak up the marinade beautifully.
- Soy sauce (3 tablespoons): The backbone of the marinade, delivering that savory depth.
- Sesame oil (1 tablespoon): Adds a toasty, nutty aroma that elevates every bite.
- Rice vinegar (1 tablespoon plus 1 tablespoon for salad): Brings brightness and a subtle tanginess balancing rich flavors.
- Honey (1 tablespoon): A touch of sweetness to harmonize the savory and acidic ingredients.
- Garlic (2 cloves, minced): Fresh garlic infuses the marinade with aromatic punch.
- Fresh ginger (1 teaspoon, grated): Adds warmth and subtle zing.
- Crushed red pepper flakes (½ teaspoon, optional): For those who like a gentle kick.
- Sugar snap peas (2 cups, trimmed and halved): Crisp and sweet, the star of the panzanella salad.
- Cherry tomatoes (2 cups, halved): Juicy bursts of color and flavor.
- Red onion (½ small, thinly sliced): Offers subtle sharpness and crunch.
- Crusty bread cubes (3 cups): Day-old bread toasted to golden perfection, adding a satisfying crunch.
- Olive oil (2 tablespoons): For toasting and adding richness to the salad.
- Salt and black pepper: To taste, enhancing all the elements.
- Optional fresh herbs (cilantro or basil): A fresh herbaceous garnish that brings the dish to life.
How to Make Asian Marinated Chicken with Snap Pea Panzanella Recipe
Step 1: Prepare the Marinade and Marinate the Chicken
Begin by whisking together soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, and the optional crushed red pepper flakes in a bowl. This mixture combines sweet, savory, and tangy notes that will thoroughly infuse your chicken. Place the chicken in the marinade, cover, and refrigerate for at least 30 minutes. If you have time, aim for up to 4 hours so the flavors develop more deeply.
Step 2: Grill the Chicken
Preheat a grill pan or skillet to medium-high heat. Remove the chicken from the marinade, letting excess drip off, and grill for about 5 to 6 minutes on each side until the chicken is cooked through and has beautiful char marks. This grilling process locks in the marinade flavors and gives the chicken a delightful smoky edge. After cooking, let the chicken rest a few minutes before slicing, to keep it juicy and tender.
Step 3: Toast the Bread Cubes
While the chicken is grilling, preheat your oven to 375°F (190°C). Toss the crusty bread cubes with olive oil, a pinch of salt, and freshly ground black pepper. Spread them evenly on a baking sheet and toast them in the oven for 10 to 12 minutes until they turn golden and crisp. These toasted cubes add satisfying crunch and soak up the dressing in the salad perfectly.
Step 4: Assemble the Snap Pea Panzanella
In a large bowl, combine the halved sugar snap peas, cherry tomatoes, thinly sliced red onion, and the toasted bread cubes. Whisk together rice vinegar, soy sauce, and sesame oil in a small bowl, then pour this dressing over the salad. Toss everything gently so the flavors meld and the bread absorbs all that delicious goodness. Let the salad rest for 10 to 15 minutes at room temperature to marry the textures and flavors beautifully.
Step 5: Serve with Sliced Chicken and Garnish
Slice your perfectly grilled chicken and arrange it on top of the snap pea panzanella. Sprinkle with fresh chopped cilantro or basil if you like an herbaceous lift. Now you have a vibrant and nourishing dish that looks as amazing as it tastes.
How to Serve Asian Marinated Chicken with Snap Pea Panzanella Recipe
Garnishes
A sprinkle of fresh herbs like cilantro or basil brightens the dish and adds layers of fresh aroma. Toasted sesame seeds are also a fantastic option for extra texture and a subtle nuttiness. These small additions can make your presentation pop and your taste buds jump!
Side Dishes
This recipe is quite complete on its own, but if you want to round out the meal, consider serving it alongside steamed jasmine rice or a light miso soup. These companions complement the Asian-inspired flavors without overwhelming the freshness of the panzanella.
Creative Ways to Present
For a visually stunning plate, serve the panzanella in a shallow bowl with the sliced chicken fanned out on top. You can drizzle a little extra marinade or sesame oil around the edges for shine and deeper flavor. If you’re hosting, make individual servings in small mason jars for an elegant and portable presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Asian Marinated Chicken with Snap Pea Panzanella Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. Store the chicken separately from the salad if you want to keep the bread cubes from becoming soggy. This way, you maintain the delightful crunch.
Freezing
While you can freeze the grilled chicken separately, it’s best to avoid freezing the panzanella salad because the bread and fresh vegetables lose texture after thawing. Freeze cooked chicken in a freezer-safe container or bag for up to 2 months.
Reheating
Reheat the chicken gently in a skillet over medium heat or in the microwave until warmed through. Serve with freshly tossed salad or make a fresh batch of panzanella for the best experience. This keeps the textures crisp and flavors vibrant.
FAQs
Can I use chicken thighs instead of breasts for this Asian Marinated Chicken with Snap Pea Panzanella Recipe?
Absolutely! Chicken thighs are perfectly suited to this recipe. They tend to be juicier and offer a richer flavor, which pairs wonderfully with the marinade. Just be sure to adjust cooking time if your thighs are very thick.
Is it possible to make this recipe gluten-free?
Yes! Use gluten-free bread cubes and substitute tamari for soy sauce to keep this Asian Marinated Chicken with Snap Pea Panzanella Recipe gluten-free without compromising any delicious flavors.
Can the snap peas be blanched instead of served raw?
Definitely. Blanching snap peas for about 1 minute in boiling water and then shocking them in ice water will soften them slightly while preserving their bright color and crunch. Raw snap peas provide a fresher bite, but blanching is a great option if you prefer a tender texture.
How long can I marinate the chicken before cooking?
Marinating for at least 30 minutes is sufficient to develop good flavor, but you can marinate the chicken for up to 4 hours in the fridge for even more intense taste. Avoid marinating longer as the acids in the marinade can affect the chicken’s texture.
What bread works best for the panzanella?
Crusty, day-old bread with a sturdy crumb works best because it toasts well and resists becoming soggy too quickly. Ciabatta, baguette, or sourdough are all excellent choices for the snap pea panzanella salad.
Final Thoughts
This Asian Marinated Chicken with Snap Pea Panzanella Recipe is the kind of meal that makes you want to cook again and again. It’s vibrant, flavorful, and effortlessly impressive, perfect for weeknight dinners or casual entertaining alike. I can’t wait for you to try it and experience this joyful combination of crisp vegetables, savory chicken, and fragrant herbs that will brighten up any table.
Print
Asian Marinated Chicken with Snap Pea Panzanella Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Description
This Asian Marinated Chicken with Snap Pea Panzanella is a vibrant and flavorful main course combining juicy, grilled chicken marinated in a savory-sweet blend of soy, sesame oil, and ginger, paired with a refreshing snap pea and cherry tomato panzanella salad topped with toasted crusty bread cubes. Perfect for a light yet satisfying meal with a delightful mix of textures and tastes.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts or thighs
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- ½ teaspoon crushed red pepper flakes (optional)
For the Snap Pea Panzanella
- 2 cups sugar snap peas, trimmed and halved
- 2 cups cherry tomatoes, halved
- ½ small red onion, thinly sliced
- 3 cups crusty bread cubes (day-old, about 1-inch pieces)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- Optional: chopped cilantro or basil for garnish
Instructions
- Prepare the Marinade: In a bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, and crushed red pepper flakes if using. This creates a flavorful base that infuses the chicken with a sweet and savory Asian-inspired taste.
- Marinate the Chicken: Add the chicken breasts or thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
- Grill the Chicken: Preheat a grill pan or skillet over medium-high heat. Remove chicken from marinade and grill each side for 5–6 minutes, or until the internal temperature reaches 165°F (74°C) and the meat is cooked through with a nice char.
- Rest and Slice Chicken: Let the grilled chicken rest for a few minutes to allow juices to redistribute before slicing it thinly for serving.
- Toast the Bread Cubes: Preheat the oven to 375°F (190°C). Toss crusty bread cubes with olive oil, salt, and black pepper. Spread them evenly on a baking sheet and toast for 10–12 minutes until golden and crisp to add crunch to the salad.
- Assemble the Panzanella Salad: In a large bowl, combine the sugar snap peas, halved cherry tomatoes, thinly sliced red onion, and toasted bread cubes.
- Dress the Salad: In a small bowl, whisk together rice vinegar, soy sauce, and sesame oil. Pour this dressing over the salad ingredients and toss gently to coat everything evenly.
- Let Flavors Meld: Allow the panzanella to sit for 10–15 minutes so the bread absorbs the dressing and flavors meld beautifully.
- Serve: Plate the snap pea panzanella and top with slices of the grilled Asian marinated chicken. Garnish with chopped cilantro or basil if desired for added freshness and aroma.
Notes
- For extra tenderness, briefly blanch the snap peas before adding to the salad, though they are delicious raw for added crunch.
- To make this recipe gluten-free, use gluten-free bread and substitute soy sauce with tamari.
- You can adjust the amount of crushed red pepper flakes to control the spice level.
- Day-old bread works best for toasting and achieving the perfect texture in the salad.
