Asian Chicken with Soy Sprouts
2 servings
20 minutes
Chicken with soy sprouts Asian style is a refined dish inspired by Asian culinary traditions but adapted for European cuisine. It combines the tenderness of chicken meat, crispy soy sprouts, and rich Eastern sauces to create a harmonious balance of flavors. Ginger and garlic add spiciness while fish and oyster sauces enrich the dish with umami depth. The heat of chili and freshness of cucumber add brightness, while cilantro completes the composition with a light spiciness. The chicken is fried to a golden crust and then stewed with starch in broth to form a silky sauce. It is served on soy sprouts infused with sesame oil aroma, along with green onions and cucumber. This dish pairs perfectly with rice and will adorn any table, offering a gastronomic journey into the world of Eastern flavors.
1
Cut the ginger into thin strips, the cucumber into large pieces, chop the onion coarsely, peel and crush the garlic finely to make a paste, slice and finely chop 2 thin chili pepper slices.
- Ginger root: 15 g
- Cucumbers: 160 g
- Spring onion: 10 g
- Garlic: 4 cloves
- Chili pepper: 1 piece
2
Cut the chicken into thin pieces and marinate with ginger, garlic, chili pepper, fish sauce, and half of the soy sauce.
- Chicken breast: 180 g
- Ginger root: 15 g
- Garlic: 4 cloves
- Chili pepper: 1 piece
- Fish sauce: 25 ml
- Soy sauce: 10 ml
3
Mix the onion and cucumber, add rice vinegar and the remaining soy sauce, and stir.
- Spring onion: 10 g
- Cucumbers: 160 g
- Rice vinegar: 10 ml
- Soy sauce: 10 ml
4
Fry the soybean sprouts in sesame oil for 3 minutes.
- Soybean sprouts: 200 g
- Sesame oil: 10 ml
5
Dissolve starch in chicken broth.
- Cornstarch: 5 g
- Chicken broth: 100 ml
6
Fry the chicken in olive oil over high heat for 3 minutes, add diluted starch, simmer for 1 minute until the sauce thickens, then add oyster sauce.
- Chicken breast: 180 g
- Olive oil: 10 ml
- Cornstarch: 5 g
- Chicken broth: 100 ml
- Oyster sauce: 10 ml
7
Place cucumber with onion and chicken on the soybean sprouts, drizzle with sauce, sprinkle with finely chopped cilantro, and serve.
- Soybean sprouts: 200 g
- Cucumbers: 160 g
- Spring onion: 10 g
- Chicken breast: 180 g
- Cilantro: 3 g
