Citrus

CITRUSY SOY CHICKEN | An Asian-inspired salad with a rich, caramelised orange flavour
For those who want an Asian touch to their chicken salads, you can’t go wrong with this citrus soy chicken thigh recipe (nb: feel free to use breast if that is what you prefer). Boasting with a rich, dark, and caramelised citrus flavour, this chicken recipe works well when sliced over fresh greens to make a chicken salad, or simply enjoy it with classic sides such as haricot verts and roasted potatoes.

Given how hot it was today though, I decided to opt for a light summer salad so picked up some fresh romaine lettuce and a huge Californian avocado.

Pan-seared Citrus Soy Chicken Salad

PREP TIME: 20 min | COOK TIME: 10 min | TOTAL TIME: 30 min | YIELDS: 1-2 servings 
INGREDIENTS:

• 2 chicken thighs (skin-off)
• 1 orange
• 1/4 cup soy sauce
• 1/2 tablespoon of ginger, grated
• 1 avocado, sliced
• 1 handful/bunch of romaine or cos lettuce
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon Balsamic vinegar
• Black pepper and sea salt flakes, to season

METHOD:

1. Wash romaine lettuce and chop to roughly 1 inch thick.
2. Juice the orange.
3. Grate the ginger till you yield roughly 1/2 tablespoon.
4. Combine the ginger, citrus juice, soy sauce, in a medium bowl. Soak the chicken thighs in the marinade and set aside for 20 minutes. 
5. Heat cast iron pan on the stovetop on medium-high heat. Wait until the oil starts to shimmer. Using a pair of tongs, place the chicken thighs on the pan and fry for 4 minutes each side until a golden colour forms.
6. As the chicken is searing, prepare the salad. Toss the olive oil with the balsamic and season with some black pepper and salt.
7. Once chicken is done, remove the thighs to a chopping board. Slice into 1cm strips.
8. Transfer the salad leaves to a clean plate. Place the sliced chicken thigh on top of the salad leaves. Place the sliced avocados on top or on the side. Serve while warm.