Description
This Asian-Marinated Chicken with Snap Pea Panzanella is a vibrant and flavorful dish that combines tender, marinated chicken thighs with a fresh, crunchy snap pea and tomato bread salad. The chicken is infused with a savory blend of soy sauce, ginger, garlic, and sesame oil, then grilled to perfection. The panzanella features toasted crusty bread cubes, crisp snap peas, cherry tomatoes, red onion, and fresh herbs tossed in a tangy dressing, making this recipe a perfect healthy dinner or summer meal option.
Ingredients
Scale
For the Chicken:
- 1 ½ pounds boneless, skinless chicken thighs or breasts
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon vegetable oil (for cooking)
For the Snap Pea Panzanella:
- 4 cups crusty bread cubes (day-old preferred)
- 1 tablespoon olive oil
- 2 cups sugar snap peas, trimmed and halved
- 1 cup cherry tomatoes, halved
- ½ cup thinly sliced red onion
- ¼ cup fresh cilantro or basil, chopped
- 2 tablespoons rice vinegar or lime juice
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a bowl or zip-top bag, whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and red pepper flakes. Add chicken and marinate in the fridge for at least 30 minutes, or up to 4 hours to absorb the flavors.
- Prepare the Bread Cubes: Toss the bread cubes with olive oil and spread on a baking sheet. Toast in a preheated 375°F (190°C) oven for 8–10 minutes until golden and crispy. Remove and let cool completely.
- Blanch the Snap Peas: Bring a pot of water to a boil. Add snap peas and blanch for 1 minute, then immediately transfer to an ice bath to stop cooking. Drain well and pat dry with a towel.
- Assemble the Panzanella Salad: In a large bowl, combine the toasted bread cubes, blanched snap peas, halved cherry tomatoes, sliced red onion, and chopped herbs. In a small bowl, whisk together rice vinegar (or lime juice), soy sauce, sesame oil, salt, and pepper to create the dressing. Pour the dressing over the salad and toss gently to coat all ingredients. Let the salad rest for 10–15 minutes to allow the flavors to meld.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat and add vegetable oil. Remove chicken from marinade, allowing excess to drip off, and sear the chicken for 5–6 minutes per side until cooked through and nicely browned. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).
- Serve: Let the chicken rest for a few minutes after cooking, then slice it. Plate the snap pea panzanella and top with sliced chicken. Garnish with additional cilantro or basil if desired, and serve immediately.
Notes
- You can substitute snap peas with snow peas or green beans based on availability or preference.
- The panzanella salad can be served chilled or at room temperature, making it ideal for summer meals or picnics.
- If you prefer a spicier flavor, increase red pepper flakes in the marinade.
- Using day-old bread helps achieve the perfect texture for the panzanella salad.
