In a small bowl, whisk together soy sauce, lime juice, sugar, ginger, and sesame oil until sugar dissolves. In a medium bowl, toss cucumbers with 3 tablespoons dressing.
Spread sesame seeds on a large plate. Dredge chicken in seeds, pressing lightly to adhere. Heat a large skillet over medium-high. Add 1 teaspoon olive oil and bok choy. Cook, turning occasionally, until bok choy is brown on all sides but still a little crunchy, about 8 minutes.
Transfer bok choy to a serving platter and reduce heat to medium. Add 1 teaspoon olive oil to skillet and cook chicken until sesame seeds are toasted and chicken is cooked through, 5 minutes, flipping halfway through. On a work surface, shred chicken. Add chicken, cucumbers, jalapenos, and cilantro to platter; top with remaining dressing and serve.
Dredge and cook extra cutlets, then freeze. Thaw and reheat in your oven or toaster oven.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (492g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 295 (54%)|
|Amt Per Serving||% DV|
|Total Fat 32.8g||44 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 11.2g|
|Cholesterol 63.8mg||20 %|
|Sodium 14212.5mg||490 %|
|Potassium 1065.1mg||28 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 17.7g|
|Protein 46.3g||66 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 550
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