Honey and spicy mustard make a sweet and tangy glaze for chicken cutlets.
The cutlets are about 1/2-inch thick and take about 2 minutes per side to sauté. The sauce glazes the chicken, keeping it moist.
Sesame oil is expressed from sesame seeds. I like to use toasted sesame oil. Toasting the seeds intensifies their flavor. It is available in most supermarkets.
Finally, cucumber adds crunch to the rice salad, and tomatoes add color.
• Boneless, skinless chicken breast can be used instead of chicken cutlets. Cook them about 5 minutes per side. A meat thermometer should read 165 degrees.
• Canola oil can be substituted for toasted sesame oil.
• A quick way to chop fresh ginger is to peel, cut into small pieces and press through a garlic press. Or grate the peeled ginger right into the sauce.
Wine suggestion: Try a white wine with a little sweetness. Maybe an off-dry riesling. Or you could be brave and drink mead, the wine made from honey.