Sesame Chicken and Snap Pea Salad with Lime and Fish Sauce Dressing
3-4 skinless chicken breasts (3 large breasts or 4 medium breasts)
2 tablespoons sesame oil
2 tablespoon neutral oil
kosher salt and pepper
sesame seeds, both black and white if possible
2 pints whole snap peas, strings removed and cut into 1" pieces
2 cups mix of fresh basil, parsley and mint, hand torn or chiffonnade
1/2 cup roasted peanuts, coarsely chopped
1/2 cup crispy shallots or onions, for garnish
Lime and fish sauce dressing:
1/4 cup water
2 tablespoons sugar
12/ cup fresh lime juice
3 tablespoons fish sauce
1 clove garlic, minced
1/4 teaspoon sambal oelek
Preheat oven to bake at 350 F.
Place the chicken on a baking sheet and drizzle the sesame oil and neutral oil over the top. Season the chicken liberally with salt and pepper, and toss everything together to coat the chicken. Arrange the chicken in an even layer and sprinkle the sesame seeds on top of the chicken so that they have a nice coating of sesame seeds.
Move the pan to the oven and bake the chicken for 20-25 minutes, or until cooked through and a thermometer reaches 160 F when inserted into the center of the chicken. Remove from the oven and cool to room temperature.
While the chicken bakes make the dressing. Pour the water and the sugar into a medium bowl and stir until the sugar dissolves. Add the lime juice, fish sauce, garlic, and sambal oelek and stir to combine, set aside.
After the chicken cools, slice it across the breast into 1 inch thick slices. Spoon a few spoonfuls of the dressing over the top or the chicken.
Place the chicken on a plate or in a shallow bowl and nestle a portion of the snap peas next to it. Spoon some the dressing over the top of the peas and chicken. Sprinkle peanuts and crispy onions on top of the peas and chicken and then top everything with the fresh herbs. Serve with extra dressing on the side.