Chicken breast with ginger, Thai chili and lemon

Servings: 2

Preparation: 10 minutes

Cooking: 20 minutes

Ingredients

• 2 boneless chicken breasts
• Salt and pepper to taste
• 30 ml (2 tbsp) olive oil
• 45 ml (3 tbsp) grated fresh ginger
• 1 small Thai chili pepper, chopped, seeded and removed white membrane (adjust to taste)
• 1 clove of garlic, chopped
• 3 tbsp honey
• 1 lemon juice
• 1 lemon zest
• 125 ml (1/2 cup) chicken broth
• A few basil leaves or Thai basil, chopped

Preparation

1. Season the chicken breasts with salt and pepper.
2. In a skillet, heat the olive oil over medium-high heat and sear the chicken breasts for 3 to 4 minutes per side until golden brown.
3. Add ginger, chilli, garlic, honey, lemon juice and zest. Mix and cook for 1 minute.
4. Add chicken broth, reduce heat to medium-low and simmer 15 minutes, basting chicken regularly.
5. Reduce the sauce slightly at the end of cooking, then add the chopped basil.
6. Slice the breasts and serve with sautéed greens and rice.