CRISPY ASIAN CHICKEN THIGHS with SESAME CUCUMBER TOMATO SALAD

 
CRISPY ASIAN CHICKEN THIGHS with SESAME CUCUMBER TOMATO SALAD – serves 2
1 pound boneless, skinless chicken thighs
3 tablespoons cornstarch
FRESH ground sea salt and pepper
2 tablespoons Bragg’s liquid aminos
2 teaspoons sesame oil
4 teaspoons sugar
2-4 teaspoons sriacha
Juice of 1 small lime
1 tablespoon avocado oil
1 tablespoon butter

• Add cornstarch to a paper bag.
• Add chicken pieces, shaking to coat well.
• Whisk together the liquid aminos, sesame oil, sugar, lime juice and sriacha until well blended.
• Heat pan over medium heat.
• Add avocado oil and butter.
• Add chicken pieces and cook until cooked through, crispy and golden on both sides. About 5 minutes per side.
• Remove chicken and drain of excess fat on paper towels.
• Add liquid mixture to hot pan and let bubble and start to thicken.
• Add chicken pieces back into pan, turning to coat in the sauce.
• Serve over rice with remaining sauce.
• Top with sesame seeds.
• Serve with salad.

SALAD
1 large cucumber, halved, seeded and sliced into half moons
1 cup grape tomatoes, halved
3 green onions, sliced thin (whites only – save green tops for rice)
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 teaspoon sugar
FRESH ground sea salt and pepper

• In a large bowl toss together the cucumber pieces, scallion whites and tomatoes.
• Whisk together the vinegar, oil, sugar, salt and pepper.
• Pour dressing over and toss again.