I’ve been finding more and more reasons lately to like chicken breast. After making a delicious chicken pate, now I found another use for it, just as tasty and easy to make.
Ingredients:
- 500-600 grams of chicken breast
- A carrot
- A bell pepper
- An onion
- A clove of garlic
- A piece of ginger
- 2-3 tablespoons of wine vinegar
- 2-3 tablespoons of tamari (gluten-free soy sauce)
- An egg
- 2 tablespoons of corn starch
- A pinch of chilli
- A pinch of rosemary
- Half a teaspoon of pepper
Method of preparation
The ingredients seem like a lot, but there are things that we usually have in the pantry, we just need to buy the chicken breast and we can get down to business. I took a larger casserole of “chicken tenderloin”, that’s what it said on the casserole, that is, chicken breast cut into large strips, of which I used a part for the chicken pate, and the rest, about 500-600 grams I marinated it with chilli, rosemary and tamari, and left it for the next day, not sure what to do with it. After asking my taste buds what they would like to eat, I decided on the Asian style chicken. So I took out the bowl of marinated chicken breast from the fridge, covered with a lid, cracked an egg over it, added 2 tablespoons of cornstarch and wine vinegar, mixed well by hand, put the lid on and I put it back in the fridge. Then I cleaned and washed the carrot, onion, bell pepper, garlic and ginger and cut each one differently: the bell pepper into rounds, the onion into large pieces, the carrot into thin sticks, the garlic and ginger finely chopped. I heated a large frying pan well with 2 tablespoons of goose lard and flipped the chicken breast inside. I left it in large strips, but you can cut them into cubes if you like. I liked it that way, it doesn’t dry out as much if it’s in big chunks. I kept turning the pieces from side to side until they turned white and even started to get a bit of a crust. I put another 2 tablespoons of water, put the fire on low and put the lid on. I left for 5 minutes, then I turned the chicken over with the juice left in a large tin bowl and put the lid on so that the sauce does not evaporate. I put another 2 spoons of goose lard, finely chopped garlic and ginger, I kept turning them for a minute or two, then I put the vegetables. Stir constantly in the pan until the onion becomes translucent and shiny. We put the chicken and the sauce on top, put the fire on low, grind some pepper, put the lid on and close the fire. We let it cool down covered for a few more minutes, during which time we tidy up the kitchen, wash the dishes and get ahead of ourselves with our eyes on the pan, proud of what we’ve done. My enthusiasm swell down, because after I ate I remembered that I was supposed to add a spoonful of sesame seeds to roast along with the garlic and ginger, but I forgot.