Raw snap and snow peas add recent flavor and crunch to thin-pounded chicken cutlets.
2 tbsp. toasted sesame oil
1 tbsp. grated fresh ginger
3 tbsp. fresh lime juice, divided (from about 2 limes)
Kosher salt and pepper
10 oz. snap peas, strings removed and thinly sliced
4 oz. snow peas, thinly sliced
2 scallions, thinly sliced
2 8-ounce boneless, skinless chicken breasts
1 tbsp. olive oil
2 tbsp. coconut cream
1/2 c. cilantro
- In large bowl, whisk together sesame oil, ginger, 1 1/2 tablespoons lime juice and 1/2 teaspoon salt. Add snap peas, snow peas and scallions, and toss to combine.
- Cut each breast horizontally in half to make 4 thin cutlets, then pound to 1/4 inch thick. Heat oil in large skillet on medium-high. Season chicken with 1/2 teaspoon each salt and pepper and cook in batches until golden brown and cooked through, about 2 minutes per side. Transfer chicken to plates as it is cooked. Remove pan from heat and stir in coconut cream and remaining 11/2 tablespoons lime juice, scraping up any browned bits. Spoon over chicken on plates.