Dinner

Pan-Seared Chicken Breast with Black Garlic & Ginger Jus

Name: Pan-Seared Chicken Breast with Black Garlic & Ginger Jus
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 200g each); 1 tbsp fine sea salt (for brine); 1 cup water (for brine); 3 tbsp neutral oil, divided; 6 black garlic cloves, minced; 1 tbsp fresh ginger, minced; ¼ cup low-sodium chicken stock; 2 tbsp soy sauce; 1 tbsp mirin or honey; 1 tsp sesame oil; 1 tsp rice vinegar; 2 cups baby bok choy, halved lengthwise; pinch of fleur de sel; ¼ tsp black pepper; 1 tsp sesame seeds (garnish)

Chicken breast—often dry and plain—becomes juicy and tender through a simple salt brine, then seared until golden. A quick, silky pan sauce built with black garlic (a Korean pantry staple) adds profound umami and subtle sweetness without heaviness.

535cal 48gprotein 19gcarbs 29gfat 15min prep 25min cook 2serves

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