Miso-Ginger Glazed Chicken Breast with Sautéed Napa Cabbage and Warm Sesame Mayo

Instructions

1. 1

   1. In a small bowl, mix the white miso, half of the grated ginger, half of the minced garlic, 1 tablespoon (15 ml) lime juice, tamari, and 1 tablespoon (15 ml) avocado oil until a thick glaze forms.

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   2. Pat the chicken breasts dry with paper towels and season them with the salt and black pepper. Coat the chicken with the glaze and let it rest for 10 minutes at room temperature.

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   3. In another bowl, combine the mayonnaise, sesame oil, rice vinegar, the remaining 1 tablespoon (15 ml) lime juice, half of the sesame seeds, and 1 tablespoon warm water. Set aside this warm sesame mayo.

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   4. Heat a large oven-safe skillet over medium-high heat with the remaining 1 tablespoon (15 ml) avocado oil. Sear the chicken for 2 to 3 minutes per side until nicely colored.

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   5. Transfer the skillet to a preheated oven at 425°F (220°C) and cook for 8 to 10 minutes more, or until the chicken is fully cooked. Remove from the oven and let it rest for 5 minutes.

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   6. While the chicken cooks, heat another large skillet over medium heat. Add the white parts of the scallions, the remaining garlic, and the remaining ginger; cook for 30 seconds, stirring.

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   7. Add the napa cabbage and cucumber. Sauté for 3 to 4 minutes until the cabbage is tender but still slightly crisp. Adjust with an extra pinch of salt if needed.

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   8. Slice the chicken into thick pieces. Serve a bed of sautéed napa cabbage, place the chicken on top, and finish with spoonfuls of warm sesame mayo, the green parts of the scallions, and the remaining sesame seeds.

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   9. If the mayo cools too much, warm it gently for 10 to 15 seconds over a very gentle bain-marie, without boiling, before serving over the chicken and cabbage.