Tonight I wanted to make something really different from what I usually make.  I chose a recipe called Seoul-ful Chicken with Minted Cucumbers, from my new Cooking Light cookbook “Cooking Light Way to Cook.”  It was a bit labor intensive but it was really delicious in the end (okay my roommate did most of the work, b/c I didn’t feel well, but I watched and supervised).  The recipe makes 4 serving so we each are packing it for lunch tomorrow.

Yield: 4 servings

Ingredients

Cucumbers:

1  English cucumber, peeled, halved lengthwise, and thinly sliced (about 2 1/2 cups)

1/4  teaspoon  salt

1/4  cup  minced shallots

2  tablespoons  chopped fresh mint

1  tablespoon  seasoned rice vinegar

1  tablespoon  honey

1  teaspoon  dark sesame oil

1/4  teaspoon  ground red pepper

1  serrano chile, seeded and minced

Chicken:

8  skinless, boneless chicken thighs (about 1 1/4 pounds)

1/4  cup  soy sauce

2  tablespoons  dark sesame oil

1  tablespoon  minced peeled fresh ginger

1  tablespoon  honey

1/2  teaspoon  freshly ground black pepper

3  garlic cloves, thinly sliced

Cooking spray

1/4  cup  thinly sliced green onions

4  teaspoons  sesame seeds, toasted

Directions:

1. To prepare cucumbers, place cucumber slices in a colander; sprinkle with salt, tossing well. Drain 1 hour. Place cucumber slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine cucumber, shallots, and next 6 ingredients (through chile) in a large bowl; toss gently. Cover and set aside.

2. To prepare chicken, place each chicken thigh between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine soy sauce and next 5 ingredients (through garlic) in a large zip-top plastic bag. Add chicken to soy sauce mixture in bag; seal. Marinate in refrigerator 30 minutes, turning bag occasionally.

3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Place 4 thighs in pan; cook 6 minutes on each side or until done. Repeat procedure with remaining 4 thighs. Place 2 thighs and 1/2 cup cucumbers on each of 4 plates; sprinkle each serving with 1 tablespoon green onions and 1 teaspoon sesame seeds.

Nutritional Information- Calories:262 (31% from fat); Fat:8.9g (sat 1.9g,mono 3g,poly 2.8g); Protein:29.9g; Carbohydrate:14.9g; Fiber:1.5g; Cholesterol:115mg; Iron:2.7mg; Sodium:502mg; Calcium:40mg

Enjoy!

-K