This chicken breast saute recipe uses professional techniques to make even the most prone-to-drying chicken breast moist and juicy. With a special ginger-soy sauce infused with sesame oil, it's a dish that will have you reaching for more rice.
Ingredients
Main Ingredients (2 servings)
- Chicken Breast 330g
Seasonings
- Ginger (grated) 50g
- Salt (to taste)
- Pepper (to taste)
- [A] Sesame Oil 2 tbsp
- [A] Soy Sauce 2 tbsp
- [A] Sugar (a pinch)
- [A] Pepper (a pinch)
Steps
- Generously season 330g Chicken Breast all over with salt (to taste) and pepper (to taste), and rub it in well.
- Heat a frying pan without oil. Place the Chicken Breast skin-side down and cook over medium-low heat for 10 minutes.
- Once the skin is browned, flip the Chicken Breast, cover, and cook for 5 minutes.
- Flip the Chicken Breast again, cover, and cook until golden brown for 5 minutes.
- Turn off the heat, and let it rest covered for 8 minutes to steam. (This is the key!) The cooking time may vary depending on the size and thickness of the meat, so find the optimal cooking time through practice.
- Remove the chicken. To the meat juices remaining in the frying pan, add 2 tbsp Sesame Oil and 50g grated Ginger.
- Once the ginger is fragrant, add 2 tbsp Soy Sauce, a pinch of Sugar, and a pinch of Pepper. Bring to a gentle simmer to create the ginger sauce.
- Slice the steamed Chicken Breast into about 1cm thick pieces.
- Arrange the sliced Chicken Breast on a plate and generously drizzle with the prepared ginger sauce.
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