Name: Asian Fusion Ginger-Garlic Chicken with Sautéed Greens
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 large boneless, skinless chicken breasts (about 8 oz each); 2 tbsp soy sauce (gluten-free if needed); 2 tbsp sesame oil; 2 tbsp rice vinegar; 2 tbsp fresh ginger, grated; 4 cloves garlic, minced; 1 tbsp honey; 1/2 tsp ground white pepper; 2 tbsp olive oil; 8 cups mixed Asian greens (bok choy, baby spinach, or chard); 1 large red bell pepper, thinly sliced; 2 tbsp green onions, thinly sliced; 1 tbsp toasted sesame seeds (optional)

Asian Fusion Ginger-Garlic Chicken with Sautéed Greens

HarvestMango5013

This Asian Fusion Ginger-Garlic Chicken is a protein powerhouse, delivering the satisfying flavors of soy, sesame, ginger, and garlic. By marinating the chicken and searing it for a golden crust, you lock in juiciness—just like the pros. The vibrant sautéed greens and sweet red bell pepper soak up the aromatic sauce, creating a colorful, nutrient-rich base. The dish is simple enough for weeknights, yet bold enough to impress. Inspired by the technique of brining and quick marinating for maximum flavor and moisture, this recipe will make you excited to cook and even more excited to eat!

Ingredients

Instructions

In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, ginger, garlic, honey, and white pepper to make a marinade.
Pat chicken breasts dry and place them in a large resealable bag or shallow dish. Pour half the marinade over the chicken, reserving the rest. Marinate for at least 10 minutes (up to 30 minutes for more flavor).
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Remove chicken from marinade (discard used marinade), and sear chicken breasts, about 5-6 minutes per side or until deeply golden and cooked through (internal temperature 165°F). Remove to a plate and let rest for 5 minutes.
Meanwhile, add remaining olive oil to the same skillet. Add mixed greens and red bell pepper. Stir-fry for 3-4 minutes until just wilted but still vibrant. Pour in reserved marinade, toss, and cook 1 more minute until fragrant and glossy.
Slice chicken breasts and serve over sautéed greens. Garnish with green onions and (optional) sesame seeds.