Asian-style chicken breast

Tender chicken breast, marinated in an Asian style with soy sauce, ginger, and sesame oil.

Ingredients

4 chicken fillets

4 garlic cloves

2 stalks of lemongrass

1/2 vegetable broth

1 chopped ginger

300 ml soy sauce

2 tsp sesame oil

50 ml olive oil

2 tbsp honey

Peel and finely chop the 4 garlic cloves. You can lightly crush them with the flat side of the knife to help remove the skins more easily.
Finely chop the 2 stalks of lemongrass. You can use only the white and light green parts, discarding the tougher outer leaves.
In a large bowl, combine the 4 chicken breasts, the finely chopped garlic, the finely chopped lemongrass, 1/2 vegetable bouillon cube, 1 1/2 tbsp minced ginger, 300 ml soy sauce, 2 tsp sesame oil, 50 ml olive oil, and 2 tbsp honey.
Stir well so that all the ingredients are evenly coated with the marinade.
Cover the bowl with plastic wrap and refrigerate for about 2 hours. This will allow the meat to absorb the flavors of the marinade.
Remove the chicken breasts from the refrigerator and let them temper for about 10-15 minutes before cooking.
Heat a grill pan or a regular frying pan over high heat. Add 1 tbsp oil and wait until it is well heated.
Place the chicken breasts in the pan and cook for 3-4 minutes on each side, until they are golden brown and fully cooked inside.
Check if the meat is done by cutting into the thickest part – the juices should be clear, not pink.
Remove the cooked chicken breasts from the pan and let them rest for 2-3 minutes before serving. This will allow the juices to redistribute evenly throughout the meat.