Asian Style Chicken Breast

Wok: Serves 4 as a main course

Please note - be sure to allow 12 hours marinating time before cooking the recipe


  • 600g chicken breast
  • salt and freshly ground pepper


  • 10g red chilli, fresh, seeds removed
  • 2 shallots, peeled
  • 2 garlic, peeled
  • 6g ginger, fresh, peeled
  • 6g turmeric
  • 6g curry powder


  • 100g coconut milk
  • 1 stalk lemongrass
  • 10g soy sauce


  • 1 courgette
  • 1 red pepper
  • 1 red onion
  • sesame oil for frying
  • 2g sesame seeds
  • salt and freshly ground pepper


  • Cut the chicken into finger-thick strips
  • For the marinade, cut the ingredients very finely (blend) and mix with the spices. Toss with the chicken breast strips, cover and marinade in the fridge for at least 12 hours
  • Wash and trim the lemongrass and cut into very fine strips
  • Wash the courgette and cut into strips (not too thin)
  • Wash, half and deseed the pepper, remove the white membranes and cut into strips
  • Peel the onions, half and cut finely
  • Roast sesame seeds in a non-stick frying pan without adding any fat until golden
  • For the sauce: Bring coconut milk, lemongrass and soy sauce to the boil, simmer for 4 minutes, then puree using a blender and pass through a sieve. Set aside.
  • Heat the sesame oil in the wok, fry portions of the chicken breast strips in hot sesame oil until golden; season with salt, freshly ground pepper and keep hot. 
  • Sauté the onions in the remaining sesame oil over a medium heat, add the pepper and courgette strips, sauté for a few minutes, season with salt and freshly ground pepper.
  • Add the soy sauce mixture to the pan, bring to the boil, add the chicken breast strips, heat and allow flavours to mix. 
  • Shortly before serving, add the sesame seeds, season to taste and serve immediately.


  • Serve with Asian egg noodles or fragrant rice. The chicken can be replaced with pork or veal.