2 teaspoons grated fresh ginger
2 teaspoons finely chopped garlic
1 tablespoon mirin (Japanese sweet rice wine) or sweet sherry
1 tablespoon reduced sodium soy sauce
1 tablespoon toasted sesame oil
1 skinless, boneless chicken breast half
1/2 red or yellow bell pepper, cut into thin strips
1 1/2 - 2 cups Boston lettuce and watercress, or other mixed greens torn into pieces
1 teaspoon vegetable oilMakes 1 Serving
Prep Time 10 Minutes plus Marinating Time
Cook Time 10 Minutes
1. Place ginger and garlic in a 1 quart reclosable plastic bag. Measure the mirin, soy sauce and sesame oil into the bag. Massage the bag lightly to mix the ingredients.
2. Using a meat pounder or a small heavy saucepan, flatten the chicken filet to an even thickness. Put the chicken inside the bag and seal it, forcing out the air. Turn the bag several times to coat the filet. Marinate at least a 1/2 hour or in the refrigerator for up to 8 hours.
3. Ten minutes before eating, scatter the salad greens on a dinner plate. Heat the vegetable oil over medium-high heat in a skillet or ridged grill pan (preferably non-stick). Cook the pepper strips, turning occasionally, until softened and slightly charred; set aside.
4. Brown chicken filet on both sides, reduce heat to medium and cook until the center is no longer pink, about 5 minutes. Transfer the filet to a clean cutting board and let rest for several minutes. Add 1/2 cup water to the pan and cook a minute or two longer, stirring.
5. Slice the chicken on an angle into strips and place in the center of the greens. Drizzle the pan juices on the meat and scatter the pepper strips on top.
