Chicken Saute with Green Bean Sesame Sauce
We turned sesame-dressed green beans into a sauce by finely chopping them and adding olive oil. It pairs perfectly with simple, pan-fried crispy chicken.
- Nutrition facts are for one serving.
- Time to make Sesame-dressed green beans is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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1
Peel the potatoes and cut them into 1 cm (0.4 in.) slices. Boil until tender, then drain. Cut the mushrooms in half vertically.
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2
Cut the green beans from the “Sesame-Dressed Green Beans” recipe into 5 mm to 1 cm (0.2 in. to 0.4 in. ) pieces. Add olive oil and mix with the sesame dressing.
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3
Cut the connective tissue of the chicken, and sprinkle with salt. Heat olive oil in a fry pan over medium heat and place the chicken skin-side down. Press down with a spatula and cook for about 5 minutes. Flip and cook for another 3 minutes, then remove from the pan and place on a serving plate.
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4
Using the leftover fat in the pan, saute the potatoes and mushrooms until golden brown. Serve alongside the chicken with watercress. Pour the green bean sauce from Step 2 over the chicken, and sprinkle with black pepper.
Cooking Basics
Thigh meat sinew is tough and should be removed beforehand. Make a shallow 1 to 2 cm (0.4 to 0.8 in.) wide cut at a right angle into the sinew. Remove the sinew first when preparing bite-sized pieces.
- Recipe Yuko Ihara
- Styling Akiko Yoshioka
- Photo Taku Kimura
- Production Rie Okamura
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