Asian Style Chicken Breast
2 servings
25 minutes
Asian-style chicken breast is a gastronomic journey into a world of aromas and exquisite flavors. Pan-Asian cuisine is renowned for its balance of spices, heat, and tenderness, and this recipe is no exception. The combination of cream, coconut milk, and spices creates a velvety, rich sauce that envelops the golden chicken breast. Ginger, garlic, thyme, and rosemary add an exquisite depth of flavor to the dish while sun-dried tomatoes provide a tangy note. A garnish of fresh arugula makes the dish light, refreshing, and harmonious. It’s the perfect combination for those who love the rich aromas of Eastern cuisine but appreciate tenderness and refinement.
1
Place the chicken breast in the heated mustard oil in the pan.
- Mustard oil: 2 tablespoons
- Chicken breast: 2 pieces
2
When the bottom side is browned, flip it over. Lower the heat slightly.
3
Peel and crush the ginger with a chef's knife.
- Ginger: 30 g
4
Chop the garlic finely.
- Garlic: 10 g
5
Salt the chicken breast and cover it. Cook for 15 minutes, turning occasionally.
- Sea salt: to taste
6
Heat butter and olive oil in a pan.
- Butter: 30 g
- Olive oil: 1 tablespoon
7
Lay out the ginger.
- Ginger: 30 g
8
Add thyme and rosemary.
- Thyme: 4 sprigs
- Rosemary: 1 sprig
9
Fry the ginger on both sides for 3 minutes and then remove everything from the oil. Add garlic to the oil.
- Garlic: 10 g
10
Sauté garlic for 2 minutes over medium heat. Then pour in the cream.
- Whipping cream 33%: 100 ml
11
Once the cream starts to simmer, add ground chili.
- Chili powder: 1 teaspoon
12
Add turmeric.
- Turmeric: 1 teaspoon
13
Mix and add coconut milk.
- Coconut milk: 65 ml
14
Add ground black pepper and mix.
- Ground black pepper: to taste
15
Add finely chopped sun-dried tomatoes. Mix.
- Sun-dried tomatoes in oil: 60 g
16
Place the arugula in a deep plate.
- Rocket (arugula): 200 g
17
Stir the sauce occasionally and remove from heat after 3 minutes.
18
Place the cooked chicken on arugula.
19
Add the prepared sauce and serve.
