A Symphony of Flavours: Thai Chicken Breast with Lemon-Ginger Sauce!

chicken breasts

🥗Healthier: turkey breasts

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are often less expensive.

fresh ginger

🥗Healthier: ground ginger

💰Cheaper: ginger paste

Ground ginger is easier to find and store.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options are healthier, while tamari is gluten-free.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave is lower on the glycemic index, while sugar is more economical.

Cut the chicken breast into small pieces, about 0.5 cm thick.

Put the chicken in a container and add salt, baking soda, black pepper, and stir.

Add corn or potato starch and stir again.

Add olive oil and stir to combine.

Cover the container and refrigerate for at least 1.5 hours to 24 hours.

Prepare the sauce ingredients: halve and slice onions, cut spring onions into 5 cm pieces, and chop garlic and chili.

Heat 2 to 3 tablespoons of olive oil in a pan.

Add large pieces of onion and spring onions, frying over low heat until softened but still crispy.

Remove onion pieces from the pan and set aside.

In the same pan, add 1 teaspoon of oil and fry the chopped chili until soft.

Add the marinated chicken breasts to the pan, spreading evenly and stirring.

When the chicken starts to turn white, add chopped garlic and more oil if needed.

After 1.5 minutes, add water, then rice wine, soya sauce, and sugar, stirring to combine.

After another half minute, add ground white pepper and ginger, stirring again.

Add lemon juice and cook over low heat for another half minute.

Stir in the fried onion pieces and green spring onion stems, cooking for about another minute and a half.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens