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Ingredients
- 4 * 4 skinless, boneless chicken breast halves, about 1-1/2 pounds
- 1 * 1 tablespoon soy sauce
- 1-1/2 * 1-1/2 inch piece fresh ginger, peeled and coarse chopped
- 4 * 4 large shallots, or 1/2 medium onion and 1 clove garlic, peeled
- 1/2 * 1/2 teaspoon turmeric
- 1 * 1 teaspoon ground coriander
- 1 * 1 tablespoon brown sugar
- 1 to 2 * 1 to 2 fresh jalapeño, or Serrano chilies, seeded (optional)
- 2 * 2 tablespoons cold-pressed vegetable oil
- * Extra oil for the sauté
Preparation
Step 1
1. Place the chicken in a plastic storage container. In a blender or food processor puree all the other ingredients (except the oil for the sauté) with a little water. Scrape over the chicken, turn pieces to coat thoroughly and cover. Refrigerate 30 minutes to 24 hours.
2. Lightly film a 12-inch straight-sided sauté pan and heat over medium high. Add the chicken, not letting the pieces touch. Sear on one side for a minute or so, turn and lightly brown on the second side.
3. Reduce heat to medium low, cover the pan and cook, turning the chicken once, 10 minutes (if the meat threatens to burn, add a few tablespoons water), or until the pieces are just firm when pressed. Serve hot.