Roasted Chicken Breast Chunks with Sesame Dressing Recipe by Mangia
Roasted Chicken Breast Chunks with Sesame Dressing
Asian-inspired dishes are very popular at Mangia. This is a superb party dish; its plating alone makes it appealing. The sauce is first-rate on its own, too, with roasted or steamed vegetables or tofu.
Ingredients
FOR THE CHICKEN
- 10 skinless boneless chicken breast halves or cutlets, about 8 ounces each
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon cayenne
- 1 tablespoon salt
- 2 tablespoons sesame seeds
- 2 thin medium carrots
- 2 cups sugar snap peas
- 4 cups boiling water
- 2 bunches watercress
- 1 large red bell pepper
FOR THE DRESSING
- ¼ cup soy sauce
- ¼ cup honey
- 1 tablespoon Asian sesame oil
- 1 tablespoon sherry vinegar
- ½ teaspoon cayenne
- ¼ teaspoon ground allspice
- ½ cup soy oil
Instructions
- Position a rack in the middle of the oven. Preheat the oven to 375 degrees Fahrenheit. Line a roasting pan with parchment paper.
- On a cutting board, cut the chicken breasts into bite-sized pieces, about the size of a half-dollar.
- In a large bowl, stir together the olive oil, cayenne, and salt. Add the chicken and stir to coat. Spread the pieces on the roasting pan without crowding. Roast for 20 minutes. Cover loosely with aluminum foil and let cool.
- While the oven is still on, toast the sesame seeds. Spread them out on a baking sheet and toast until just golden. Be forewarned; they toast very quickly. Let cool.
- Peel and trim the carrots; then cut into julienne strips. Cook in boiling salted water for about 3 minutes. Drain and let cool.
- Wash and trim the sugar snap peas, clipping the stem side only. Add a pinch of salt to the 4 cups of boiling water and blanch the snap peas for 1 minute. Drain and let cool.
- Wash the watercress, pat dry, and cut off any thick stems. Remove the top, bottom, and seeds of the red pepper and cut into thin strips.
- Make the dressing: Place all the ingredients for the dressing, except the
- soy oil, in a food processor or blender and blend. With the motor running, gradually add the soy oil in a thin stream and blend until a smooth emulsion is obtained. (Makes about 1 cup.)
- In a large bowl, combine the chicken, carrots, sugar snap peas, bell pepper, , and a scant cup of the dressing, adding more if necessary; toss well to combine.
- To serve, wreathe the rim of a large platter with the watercress sprigs. Mound the chicken in the middle, and sprinkle with the toasted sesame seeds. Serve within 2 hours of finishing.
