Name: Asian Marinated Chicken with Snap Pea Panzanella Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: 1 pound boneless, skinless chicken breasts or thighs; 3 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 1 tablespoon honey; 2 cloves garlic, minced; 1 teaspoon grated fresh ginger; ½ teaspoon crushed red pepper flakes (optional); 2 cups sugar snap peas, trimmed and halved; 2 cups cherry tomatoes, halved; ½ small red onion, thinly sliced; 3 cups crusty bread cubes (day-old, about 1-inch pieces); 2 tablespoons olive oil; Salt and black pepper to taste; 1 tablespoon rice vinegar; 1 teaspoon soy sauce; 1 teaspoon sesame oil; Optional: chopped cilantro or basil for garnish

Jump to Recipe·Print Recipe

If you’ve ever wished your weeknight chicken dinner could be a little more vibrant, a little more crunchy, and a whole lot more exciting, let me introduce you to your new favorite: Asian Marinated Chicken with Snap Pea Panzanella. This dish is a sunburst of flavors—savory sesame, bright fresh veggies, a hint of ginger, and juicy grilled chicken, all mingling together with crispy chunks of crusty bread. It’s light but satisfying, fresh yet comfortingly hearty, and it absolutely explodes with color and texture in every bite. Trust me, “salad for dinner” has never looked (or tasted) this good.

Asian Marinated Chicken with Snap Pea Panzanella Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how simple but essential each ingredient is for pulling together the irresistible taste, texture, and visual appeal of Asian Marinated Chicken with Snap Pea Panzanella. Every item has a special role, from soaking up big flavors to adding gorgeous crunch or a juicy pop of color.

Chicken breasts or thighs: Boneless and skinless for quick, even cooking and maximum marinade flavor absorption.
Soy sauce: Delivers that foundational umami saltiness in both the marinade and vinaigrette.
Sesame oil: Adds rich, nutty aroma that feels instantly “Asian-inspired.”
Rice vinegar: Brightens up the marinade and salad with gentle tang.
Honey: Balances out the salt and acidity with a touch of natural sweetness.
Garlic: Freshly minced for punchy depth and aromatic goodness.
Ginger: Grated fresh for spicy warmth and zing.
Crushed red pepper flakes (optional): Totally up to you, but perfect for a bit of heat.
Sugar snap peas: Bring irresistible crunch and fresh sweetness.
Cherry tomatoes: Give juicy pops of color and subtle acidity that tie the panzanella together.
Red onion: Sliced super thin for bite, color, and a touch of sharpness.
Crusty bread cubes: Day-old bread is best—think sourdough or Italian—for maximum toasty texture.
Olive oil: Toasts the bread and adds extra richness to every bite.
Salt and black pepper: Essential for seasoning, don’t be shy!
Chopped cilantro or basil (optional): Herbal freshness for garnish and flavor at the finish line.

How to Make Asian Marinated Chicken with Snap Pea Panzanella

Step 1: Marinate the Chicken

Start by whisking together soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, and (if you love a little heat) those crushed red pepper flakes. Add your chicken to this marinade and give it a good toss. Let it chill in the refrigerator for at least 30 minutes—more if you have the time, up to 4 hours—so the flavors really soak in. The longer it rests, the more tender and flavorful your chicken will be!

Step 2: Grill the Chicken

When you’re ready to cook, preheat a grill pan or skillet over medium-high heat. Shake off any excess marinade as you place the chicken on the pan. Grill each side for about 5 to 6 minutes, turning when you’ve got a nice char and the chicken is cooked through. Always let your chicken rest for a few minutes after grilling; this keeps all those delicious juices locked in before slicing.

Step 3: Toast the Bread Cubes

While the chicken marinates (or grills), preheat your oven to 375°F (190°C). Toss the bread cubes with olive oil, salt, and black pepper, making sure they’re well coated. Spread them out on a baking sheet and toast in the oven for 10 to 12 minutes. Keep an eye out—you want them golden and crisp, not burnt! Let them cool for a few minutes before adding to your salad.

Step 4: Build the Snap Pea Panzanella

In a big serving bowl, combine your trimmed and halved snap peas, halved cherry tomatoes, and thinly sliced red onion. Toss in those perfectly golden bread cubes. In a small bowl, whisk together a touch more rice vinegar, soy sauce, and sesame oil to make your vinaigrette, then pour it over the salad. Toss everything together so those flavors mingle. Allow the salad to sit for 10–15 minutes, so the bread can absorb all the goodness and the veggies soften just a touch.

Step 5: Serve It Up

Plate the snap pea panzanella generously, then slice your juicy grilled chicken and lay it right on top. Don’t forget a sprinkle of chopped cilantro or basil for that bright, herby finishing touch. Every bite of your Asian Marinated Chicken with Snap Pea Panzanella will be packed with crunch, color, and pure dinnertime joy.

How to Serve Asian Marinated Chicken with Snap Pea Panzanella

Garnishes

Give your vibrant platter a final flourish! Sprinkle chopped fresh cilantro or basil over the top for an aromatic lift, or add a scatter of toasted sesame seeds for a pretty, nutty crunch. A wedge of lime on the side can offer a zippy squeeze for those who love extra citrus notes.

Side Dishes

Asian Marinated Chicken with Snap Pea Panzanella is a complete meal all on its own, but if you want to go all out, serve it with a bowl of chilled cucumber salad, some pickled radishes, or a simple miso soup. Lightly steamed rice or soba noodles also work beautifully for anyone craving extra carbs.

Creative Ways to Present

Channel your inner chef! Try serving the snap pea panzanella as an open-faced sandwich, pile it high on a slice of toasted rustic bread, or spoon everything into crisp lettuce cups for a handheld, summery starter. The combination of flavors in Asian Marinated Chicken with Snap Pea Panzanella is as stunning on a party platter as it is on a humble weeknight dinner plate.

Make Ahead and Storage

Storing Leftovers

Pop any leftover Asian Marinated Chicken with Snap Pea Panzanella in an airtight container and place it in the fridge. It will stay fresh for up to 2 days, though the bread will soften as it sits and soak up all those tasty juices (which some people absolutely love).

Freezing

While the chicken itself can be frozen for up to 2 months (slice or cube it first for quicker thawing), the salad portion doesn’t freeze well due to those fresh veggies and the toasted bread. If you want to freeze extras, store the chicken and panzanella salad separately—only the chicken is truly freezable.

Reheating

To reheat your chicken, simply warm it in the microwave or a skillet over low heat until just hot. The salad is best enjoyed cold or at room temperature, so no need to heat that—just toss to refresh and enjoy!

FAQs

Can I use a different type Main Course

Absolutely! Asian Marinated Chicken with Snap Pea Panzanella also works really well with tofu, shrimp, or even grilled salmon. Just adjust the marinating and cooking times as needed to suit your protein of choice.

What type of bread is best for the panzanella?

Day-old crusty bread, like sourdough or a French country loaf, is perfect because it holds up to toasting and soaking in the dressing. Avoid very soft sandwich breads, which can turn mushy in the salad.

How do I make this recipe gluten-free?

Just swap in your favorite gluten-free crusty bread and use tamari instead of soy sauce. The flavors of Asian Marinated Chicken with Snap Pea Panzanella will still shine bright, with all the same character and crunch.

Can I make the salad in advance?

You can prep all the components in advance—toast the bread, slice the vegetables, mix up the dressing—but wait to combine everything until just before serving so the bread retains its crunch. If you like a softer panzanella, a little time to soak is actually your friend!

Is there a vegetarian version?

Yes! For a vegetarian-friendly take, marinate and grill extra-firm tofu slices as you would the chicken. Serve over the snap pea panzanella for a plant-powered, protein-packed feast.

Final Thoughts

If you’re ready to jazz up your routine and delight your tastebuds, don’t hesitate to dive into Asian Marinated Chicken with Snap Pea Panzanella. It’s colorful, craveable, and perfect for impressing both guests and your own family at home. Give it a try and watch dinnertime become your favorite time of day!

Asian Marinated Chicken with Snap Pea Panzanella Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 5 reviews

Author: admin
Total Time: 40 minutes (plus marinating time)
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Asian Marinated Chicken with Snap Pea Panzanella recipe combines tender grilled chicken with a fresh snap pea salad and crispy bread cubes for a delightful meal bursting with Asian-inspired flavors.

Ingredients

Scale

For the chicken:

1 pound boneless, skinless chicken breasts or thighs
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon grated fresh ginger
½ teaspoon crushed red pepper flakes (optional)

For the snap pea panzanella:

2 cups sugar snap peas, trimmed and halved
2 cups cherry tomatoes, halved
½ small red onion, thinly sliced
3 cups crusty bread cubes (day-old, about 1-inch pieces)
2 tablespoons olive oil
Salt and black pepper to taste
1 tablespoon rice vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil
Optional: chopped cilantro or basil for garnish

Cook Mode Prevent your screen from going dark

Instructions

For the chicken: In a bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, and red pepper flakes. Marinate the chicken for at least 30 minutes. Grill for 5-6 minutes per side. Let rest before slicing.
For the snap pea panzanella: Toast bread cubes in the oven. Combine snap peas, cherry tomatoes, red onion, and toasted bread. Whisk together rice vinegar, soy sauce, and sesame oil. Toss the salad with the dressing. Serve with sliced grilled chicken and garnish with herbs.