Sautéed Sesame Ginger Chicken with Steamed Asparagus

This recipe is so simple and yet so delicious.

It doesn’t need any cornstarch, soy sauce, sugar or traditional stir fry ingredients to make it taste amazingly good.

One thing that drives me crazy is when recipes add sugar when sugar is not needed in order to get fabulous rich flavor. In my cooking, I like featuring the inherent taste of fresh food. That simplicity brings more depth to the recipe because it forces us to focus on those natural flavors. The quality of ingredients also makes a big difference. For example, I try to cook with predominately organic ingredients. This is because it is not only better for you but tastes better too.

The best part about cooking this way, with pure natural ingredients, is that it leaves your body nourished and satisfied so you won’t even crave dessert!

The chicken in this recipe tastes great when grilled or sautéed. The benefit of sautéing means  you can make a yummy sauce simply with the pan juices. Hope you like it and feel pleasure from eating it knowing you are loving your body with nourishing goodness!

 

Sesame Ginger Chicken

4 organic boneless chicken breasts
1/4 cup + 2 tablespoons sesame oil
2 tablespoons peeled and grated fresh ginger
1 tablespoon fresh minced garlic
3 tablespoons balsamic or apple cider vinegar
1/2 cup dry white wine (optional)

Combine 1/4 cup sesame oil, ginger, garlic and vinegar in a bowl. Between two pieces of parchment paper, pound chicken until it is uniform thickness (I use a rolling pin). Marinate chicken for an hour or up to six hours.

Place a large sauté pan on stove over medium high heat. Once pan is hot, add chicken, discarding remaining marinade. If needed, add 2 tablespoons of sesame oil so chicken doesn’t stick to the pan.

Cook for 5 minutes before flipping. Cook another 5-7 minutes, until no longer pink in the middle. Remove chicken from the pan and set aside.

Turn heat down to low and add wine. Simmer until wine deglazes the pan, scrapping the pan with a spoon to loosen up any browned ginger or chicken bits. Pour over chicken. Season with sea salt and fresh ground pepper.

Serves 4