Ingredients (4 people)
- 4 chicken cutlets
- 1 fresh ginger root (about 4 inches)
- 3 cloves of garlic, crushed
- 1 bunch of fresh basil
- A few cilantro leaves
- 1 cup of soy sauce
- 1 teaspoon of water
- 4 tablespoons of olive oil
- Salt and pepper
- 3 tablespoons of flour
- 2 teaspoons of sugar
- 3 teaspoons of Asian chili paste (optional)
Peel the ginger and cut very thin slices.
Cut chicken breasts into strips and dredge in flour. Shake to remove excess flour.
Heat olive oil over low heat in a pan and fry the sliced chicken on all sides until they are slightly browned.
Add ginger, garlic and pepper.
When everything is nicely browned, add the water, soy sauce, sugar, chili paste and cilantro. Cook over low heat for 20 minutes.
Add salt. Don’t forget the fact that soy sauce is already quite salty.
Three minutes before the end of cooking, add the basil leaves and mix with chicken.
Serve with rice.