Imported from the web

Pan-Fried Chicken Thighs with Thai-Inspired Kale, Carrot & Peanut Salad

Name: Pan-Fried Chicken Thighs with Thai-Inspired Kale, Carrot & Peanut Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Southeast Asian
Ingredients: 1 medium carrot; 1 lb chicken thighs (Boneless, skinless); 0.5 small bunch green onions (Also called scallions); 0.5 bunch kale; 0.5 lime (Juiced); 0.25 tsp black pepper (Season the chicken generously with the listed salt and pepper); 1.5 oz crushed red pepper (1 pinch); 1 tsp honey; 5.875 tsp natural peanut butter; 0.5 tsp salt (Season the chicken generously on both sides); 0.5 tsp sesame seeds (For sprinkling over the salad); 1 tbsp soy sauce; 0.5 tsp toasted sesame oil; 1 tbsp virgin coconut oil (For cooking the chicken); water (Add to the dressing; quantity not specified in the source)

Imported by Starr2 on SeeMeCook

Golden pan-seared chicken thighs served with a crisp kale, carrot, and green onion salad. A creamy peanut-lime dressing adds sweet, savory, nutty, and lightly spicy Thai-inspired flavor.

2 servings30 minSoutheast Asian

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Ingredients

1 medium carrot
1 lb chicken thighs (Boneless, skinless)
0.5 small bunch green onions (Also called scallions)
0.5 bunch kale
0.5 lime (Juiced)
0.25 tsp black pepper (Season the chicken generously with the listed salt and pepper)
1.5 oz crushed red pepper (1 pinch)
1 tsp honey
5.875 tsp natural peanut butter
0.5 tsp salt (Season the chicken generously on both sides)
0.5 tsp sesame seeds (For sprinkling over the salad)
1 tbsp soy sauce
0.5 tsp toasted sesame oil
1 tbsp virgin coconut oil (For cooking the chicken)
water (Add to the dressing; quantity not specified in the source)

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 the salt and black pepper on both sides.
4
When the skillet is hot, add the coconut oil and swirl 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 until the chicken is cooked through, 3 to 5 minutes total. Transfer the chicken to a plate and cover 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, discarding the peels and trimmings. Coarsely grate the carrot with a box grater and add it to the salad bowl.
9
Trim 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 peanut butter, water, soy sauce, honey, toasted sesame oil, and crushed red pepper to the lime juice. Whisk until combined into a dressing.
12
Pour the dressing over the salad and toss to coat.
13
Divide the chicken thighs and salad between plates. Sprinkle the salad with sesame seeds and serve.

Notes

The source does not specify the amount of water for the dressing. Chicken should be cooked through before serving; no internal temperature is provided in the source.