Crispy Chicken with Gnocchi
Don’t be daunted by the number of ingredients or steps; this recipe is actually pretty simple and the incredible bursts of vibrant flavors is well worth the 20 or so minutes it takes to prepare. Shuttling back and forth between Asia and the Western world as a child, I have always been exposed to a wide array of flavors. It’s no surprise then as an adult, I love mixing east meets west ingredients and flavors to produce some of my favorite comfort dishes. This Crispy Chicken with Gnocchi is definitely one of them. Adding in fresh bok choy and the tangy sweet dressing complements this perfectly. You can multiply this recipe easily to serve a large dinner party.
Serves 2 as Main Course
2 small boneless, skinless chicken breast pounded to 1/4 inch or less thickness
1 cup cornstarch
1 teaspoon salt
1 teaspoon garlic powder
4 tablespoons olive oil + 2 tablespoons
12 oz (340 grams) gnocchi
6 garlic cloves, finely minced
3 large bok choy, thinly sliced
1/2 cup cherry tomatoes sliced in halves
Sprigs of thyme or rosemary for garnish
For the Dressing
1 tablespoon soy sauce
2 tablespoons hoisin sauce
1 tablespoon lime juice
2 tablespoons orange juice
1 tablespoon olive oil
In a large bowl, mix together the cornstarch, salt and garlic powder until well combined. Dredge the chicken in the powder mixture until thoroughly covered.
Heat a large skillet on medium high heat. Add the olive oil. Gently placed the chicken on the skillet and cook for 4 to 5 minutes on each side, until golden brown. Depending on the size of your skillet, you may have to do this in 2 batches in which case you will have to add a couple of tablespoons of olive oil to cook the second batch.
While the chicken is cooking, bring a pot of water to boil and add the gnocchi, cooking as per the instructions. Gnocchi is done cooking when it floats to the top of the water (should be just a couple of minutes). Drain and set aside in a large mixing bowl.
By now the chicken should be done. Place the chicken on a plate and set aside. Using the same skillet, still on medium high heat, add the remaining 2 tablespoons of olive oil. Sauté the garlic and bok choy for just 30 seconds to 1 minute until lightly cooked. Toss in with the gnocchi. Add in the halved cherry tomatoes.
In a small bowl, whisk together all the ingredients for the dressing. Pour into the gnocchi mixture and gently toss to mix thoroughly. Spoon the gnocchi onto serving plates. Chop the chicken into bite-sized cubes and place over the gnocchi. Garnish with sprigs of thyme or rosemary and serve immediately.