Equipment
Ingredients
Dressing and Marinade
- 60 ml soy sauce
- 45 ml rice vinegar
- 15 ml sesame oil, toasted
- 15 ml avocado oil
- 15 g sambal oelek
- 10 g fresh ginger, grated
- 2 garlic, minced
Chicken and Salad
- 600 g boneless skinless chicken breasts
- 150 g wild arugula, washed and dried
- 15 ml avocado oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 383 kcal
- Protein
- 34 g
- Carbohydrates
- 5 g
- Fat
- 26 g
- Fiber
- 1 g
- Sugar
- 3 g
- Sodium
- 934 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 96 mg
- Potassium
- 575 mg
- Calcium
- 87 mg
- Iron
- 1.9 mg
- Magnesium
- 68 mg
- Phosphorus
- 311 mg
- Zinc
- 1.6 mg
- Vitamin A
- 81 mcg
- Vitamin C
- 8 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 42 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.20 mg
- Niacin
- 15.4 mg
- Folate
- 45 mcg
- Water
- 156 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the soy sauce, rice vinegar, toasted sesame oil, the first measure of avocado oil, sambal oelek, grated ginger, and minced garlic. Whisk continuously until completely homogenized.
Place the chicken breasts on a cutting board, cover with plastic wrap or parchment paper, and strike firmly with a meat mallet until an even thickness of about 1.5 centimeters is achieved.
Transfer the pounded chicken to a shallow dish and pour half of the dressing over the meat, turning to coat. Let it sit at room temperature for 15 minutes. Reserve the remaining dressing in a clean container for the salad.
Heat the remaining cooking avocado oil in a large skillet over medium-high heat. Using tongs, carefully place the marinated chicken in the hot pan and cook for 3 to 4 minutes per side until deeply browned and an inserted meat thermometer registers 74C/165F.
Transfer the cooked chicken to a clean cutting board and let it sit undisturbed for 5 minutes. This allows the muscle fibers to relax and retain their juices.
Place the washed wild arugula in a clean mixing bowl and drizzle with the reserved dressing. Gently toss the greens until evenly coated.
Using a chef knife, slice the rested chicken against the grain. Mound the dressed arugula on serving plates and arrange the sliced chicken directly on top of the greens. Serve immediately.
Chef's Notes
- Pounding the chicken not only ensures perfectly even cooking but also tenderizes the muscle fibers, resulting in a much juicier finished piece of meat.
- Reserving half the dressing guarantees no cross-contamination from the raw chicken while beautifully marrying the flavor profiles of the hot protein and the crisp salad.
- If wild arugula is too pungent or bitter for your palate, try blending it fifty-fifty with baby spinach or butter lettuce to mellow the peppery bite.
- Ensure your skillet is adequately preheated before adding the chicken; a hot pan is crucial for developing the savory, caramelized crust that anchors the dish.
Storage
Refrigerator: 3 days — Store the cooked chicken and undressed arugula in separate airtight containers.
Freezer: 1 month — Freeze the cooked chicken only; the fresh greens and dressing will not survive freezing.
Reheating: Gently warm the chicken in a skillet over low heat until just heated through before serving over fresh dressed greens.
Troubleshooting
Chicken is dry and tough
Cause: Chicken was overcooked or pounded to an uneven thickness
Fix: Slice the chicken very thinly against the grain to artificially tenderize the bite before serving
Prevention: Use a meat thermometer to ensure the chicken is pulled exactly at 74C/165F and take care to pound the thickest parts thoroughly
Arugula is completely wilted and soggy
Cause: The salad was dressed too far in advance or the chicken was placed on top straight from the pan without resting
Fix: Cannot be fixed
Prevention: Wait to dress the arugula until just before serving and ensure the chicken has fully rested for 5 minutes
Chicken exterior is burnt before the center is cooked
Cause: The pan was too hot or the marinade contained too much residual sugar burning in the heat
Fix: Lower the heat immediately, flip the chicken, and finish cooking covered to trap heat
Prevention: Monitor the heat, slightly lowering it if the marinade begins to scorch, and ensure the chicken is pounded thin enough to cook quickly
Cultural Context
The technique of using a single, intensely flavored liquid as both a marinade and a finishing sauce is a cornerstone of efficiency in many Asian culinary traditions. Combining soy, sesame, ginger, and chili builds a deeply savory profile that contrasts beautifully with the sharp, peppery notes of Western salad greens like arugula, exemplifying a seamless modern fusion approach.
