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Pan-Fried Chicken Thighs with Thai-Inspired Kale, Carrot & Peanut Salad
Golden pan-fried chicken thighs served with a crisp kale, carrot, and green onion salad tossed in a lime-peanut dressing with soy sauce, sesame oil, honey, and crushed red pepper.
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Ingredients
- 1 medium carrot
- 1 lb boneless skinless chicken thighs
- 0.5 small bunch green onions (scallions)
- 0.5 bunch kale
- 0.5 lime (Juiced)
- black pepper (Season generously with the chicken)
- crushed red pepper
- honey (For the dressing)
- natural peanut butter (For the dressing)
- salt (Season generously with the chicken)
- sesame seeds (For sprinkling)
- soy sauce (For the dressing)
- toasted sesame oil (For the dressing)
- virgin coconut oil (For pan-frying)
- water (For the dressing; amount not specified)
Steps
- 1
Wash and dry the fresh produce.
- 2
Preheat a skillet over medium-high heat.
- 3
While the skillet heats, pat the chicken thighs dry with paper towels and place them on a plate. Season generously with salt and black pepper on both sides.
- 4
Once the skillet is hot, add the virgin coconut oil and swirl the skillet to coat the bottom.
- 5
Carefully place the chicken thighs in the skillet. Sear on both sides until golden brown, 2 to 3 minutes per side.
- 6
Reduce the heat to medium and continue cooking the chicken until cooked through, 3 to 5 minutes total. Transfer the chicken to a plate and cover it with foil to keep warm.
- 7
Cut out and discard the kale stems. Halve the leaves lengthwise, then chop them crosswise into ¼-inch-thick strips. Transfer the kale to a large salad bowl.
- 8
Peel the carrot and trim off the ends. Discard the peels and trimmings, then coarsely grate the carrot with a box grater. Add it to the salad bowl.
- 9
Trim off and discard the ends of the green onions. Cut the onions crosswise into ¼-inch pieces at an angle, then add them to the salad bowl.
- 10
Juice the lime and transfer the juice to a small bowl.
- 11
Add the natural peanut butter, water, soy sauce, honey, toasted sesame oil, and crushed red pepper to the lime juice. Whisk until combined.
- 12
Pour the dressing over the kale, carrot, and green onions. Toss to coat.
- 13
Divide the chicken thighs and salad between plates. Sprinkle the salad with sesame seeds and serve.
Notes
The structured recipe data does not provide quantities for the dressing ingredients, coconut oil, seasonings, or sesame seeds; these amounts should be obtained from the original Mealime recipe interface if exact measurements are required.
Nutrition per serving
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