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
Scale
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.
