Easy peasy, a weeknight dish.
Prepare the marinade by mixing, in a bowl, the Tamari sauce, lemon juice, and grated ginger. Keep half of it in the refrigerator to make the sauce later.
Season the chicken breasts before dipping them in the remaining marinade (the longer they soak the better they will be).
Drain the chicken and sauté it quickly on high heat, in an oiled frying pan. Remove from stove top and continue cooking in a 350°F oven for 10 minutes.
During this time, combine the saved marinade with the chicken stock and the corn starch in a small sauce pan. Heat on medium heat until the sauce thickens.
When serving, coat the chicken with this sauce and garnish with some lemon zest.
Ingredients
Directions
Prepare the marinade by mixing, in a bowl, the Tamari sauce, lemon juice, and grated ginger. Keep half of it in the refrigerator to make the sauce later.
Season the chicken breasts before dipping them in the remaining marinade (the longer they soak the better they will be).
Drain the chicken and sauté it quickly on high heat, in an oiled frying pan. Remove from stove top and continue cooking in a 350°F oven for 10 minutes.
During this time, combine the saved marinade with the chicken stock and the corn starch in a small sauce pan. Heat on medium heat until the sauce thickens.
When serving, coat the chicken with this sauce and garnish with some lemon zest.