Lean plate club recipe: Ginger-shallot chicken breasts

Article by: Lynne Rossetto Kasper
Updated: October 11, 2006 - 2:40 PM

GINGER-SHALLOT CHICKEN BREASTS

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GINGER-SHALLOT CHICKEN BREASTS

Serves 4.

Serve with rice and a cucumber-mint-cashew salad.

• 4 skinless, boneless chicken-breast halves, about 11/2 lb.

• 1 tbsp. soy sauce

• 1¹/₂-in. piece fresh ginger, peeled and coarsely chopped

• 4 large shallots, or¹/₂medium onion and 1 clove garlic, peeled

•¹/₂tsp. turmeric

• 1 tsp. ground coriander

• 1 tbsp. brown sugar

• 1 to 2 fresh jalapeño peppers or serrano chiles, seeded, optional

• 2 tbsp. cold-pressed vegetable oil

• Extra oil for the sauté

• Passion fruit glaze, optional

Directions

Place the chicken in a plastic storage container. In a blender or food processor, purée soy sauce, ginger, shallots, turmeric, coriander, brown sugar, jalapeños and vegetable oil with a little water. Scrape over the chicken, turn pieces to coat thoroughly and cover. Refrigerate for 30 minutes to 24 hours.

Lightly film a 12-inch straight-sided sauté pan and heat over medium-high. Add the chicken, not letting the pieces touch. Sear on one side for a minute or so; turn and lightly brown on the second side.

Reduce heat to medium-low, cover the pan and cook, turning the chicken once, 10 minutes (if the meat threatens to burn, add a few tablespoons water), or until the pieces are just firm when pressed. Serve hot.

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