- 4 chicken breasts
- 3 large garlic cloves
- about 3 cm ginger root (1.2 inch)
- 2 tablespoons of brown caster sugar
- about 50 ml yuzu juice, or use lime or lemon juice
- 3 tablespoons salty soy sauce
- 1 tablespoon sesame oil
- optional: noodles and an oriental salad for serving
Kitchen equipment needed
- cutting board & chef’s knife
- optional: fine grater
- citrus juicer
- large skillet with a lid
- meat tongs
Preparation — 15 minutes + marinating time
Peel and finely chop the garlic cloves. Peel and finely grate or chop the ginger root. Squeeze the juice of the yuzu, lime or lemon. Combine the jucie with garlic, ginger, soy sauce, caster sugar and sesame oil.
Remove any excess fat or muscles of the chicken breasts and add them to the marinade. Marinate the chicken for at least half an hour.
Finishing the yuzu marinated chicken — 15 minutes
Heat a large skillet on medium-high heat, theres no need to add any extra oil or butter. Transfer the chicken out of the marinade and cook them on both side for a few minutes. Add the marinade to the skillet, turn down the heat, put the lid on and cook the chicken slowly in about 10 minutes. Turn the chicken a few times and the exact time depends on the thickness of the chicken breasts.
Serve the tender chicken with the sauce, noodles or rice and a lovely salad. Enjoy!