No need to marinate this delicious, healthy, and juicy chicken breast recipe. Reduce the sauce on the stove to a honey-like consistency and coat the chicken.
Brown the outside and don’t over cook the inside to get perfect cooked, juicy chicken breasts. I prefer to buy organic, whole chicken and cut them up because it’s less expensive but you can also buy packaged boneless, skinless chicken breasts.
EQUIPMENT: cast iron skillet, fish flipper, zester/grater, plastic cutting board, Thermapen One
Agave Ginger Chicken Breast
Cuisine: Vietnamese-American FusionDifficulty: Easy4
servings10
minutes15
minutesBrown the outside and don’t over cook the inside to get perfect cooked, juicy chicken breasts. I prefer to buy organic, whole chicken and cut them up because it’s less expensive but you can also buy packaged boneless, skinless chicken breasts.
Ingredients
2 boneless skinless chicken breasts, cut into equal sized 4 – 6 strips
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
freshly ground black pepper to taste
1/2 inch peeled ginger, grated
1/4 jalapeño, seeded and minced
2 tablespoons organic, raw blue agave
1 tablespoon fish sauce
2 tablespoons ponzu sauce
2 tablespoons rice vinegar
1 green onion, sliced
1 lime, zested
white sesame seeds
Directions
- Heat a cast iron skillet over medium heat. Add the oil, salt and pepper. Once the oil starts shimmering add the ginger and stir.
- As soon as the ginger becomes fragrant add the chicken. Do not crowd the skillet; cook some at a time if needed. Move the chicken around in the pan until it is well coated and then flip it. Cook until lightly browned, flip it back and cook the other side until lightly browned. Remove the chicken from the pan and let it rest. It should come to 165° and no more as measured by a quality instant read thermometer such as a Thermapen.
- While the chicken is resting, add the jalapeño to the skillet give it a quick stir.
- Add the next 4 ingredients, bring to a boil, reduce the heat, and stir until until the sauce has a honey like consistency.
- Add the chicken back to the pan just long enough to coat it in the sauce. Transfer to a plate and top with lime zest, sesame seeds, and green onion.
