Easy peasy, a weeknight dish.
6 tbsp Vegetable oil
¼ cup Tamari soy sauce
2 tbsp Fresh ginger root
Juice of one lemon
2 Chicken breasts
Salt and pepper to tate
1 cup Chicken broth
1 tbsp Cornstarch
1
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.
2
Season the chicken breasts before dipping them in the remaining marinade (the longer they soak the better they will be).
3
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.
4
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.
5
When serving, coat the chicken with this sauce and garnish with some lemon zest.
Ingredients
6 tbsp Vegetable oil
¼ cup Tamari soy sauce
2 tbsp Fresh ginger root
Juice of one lemon
2 Chicken breasts
Salt and pepper to tate
1 cup Chicken broth
1 tbsp Cornstarch