Pollo Originale: Chicken in Ginger Sauce

Kateryna Bondar
Pollo Originale: Chicken in Ginger SaucePollo Originale: Chicken in Ginger Sauce
Cuisine
Course
Serves 4 people
Prep time
3h 0m
Cook Time
30m

A signature dish in which chicken fillet, marinated in soy sauce, is seared on a dry grill pan and served warm over a bed of salad greens, citrus segments, and fresh strawberries. The highlight is a spicy ginger-chili dressing made with ketchup, rice vinegar, and soy sauce that thickens to a gloss and pairs Asian heat with fruity tartness.

The recipe comes from Andrea Maestrelli, brand chef of the Il Patio chain, who created the ginger sauce “as a nod to the Asian theme,” while seasonal fruit and greens gave the dish a summery relevance. It was featured in the “A Matter of Minutes” column of HlibSil in June 2010.

Cook’s Notes

  • Sear the breasts on a truly hot, dry grill pan for 2 minutes per side; that way they stay juicy inside while picking up grill marks outside.
  • Free the citrus from its membranes (cut out the segments), otherwise they will turn bitter and spoil the salad’s texture.
  • You can swap the strawberries for grapefruit or peach segments; the key is to keep the sweet-tart contrast.
  • The strip of chili for the dressing is easy to cut from the same pepper that goes into the creamy tomato soup in this collection.

Serve warm, spooning the dressing over the dish just before serving so the salad does not wilt. The chicken can be marinated ahead and kept in the refrigerator for up to a day.

Part of Italian cuisine — 24 more recipes in the section.

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Ingredients

  • 400 Grams
    skinless chicken fillet (4 breasts, 100 g each)
  • 1
    package of mixed salad greens
  • 1
    orange
  • 1 Cup
    fresh strawberries
  • 1
    lime
  • 1
    large carrot
  • soy sauce
  • pepper
  • For the dressing:
  • 1 Tablespoon
    rice vinegar
  • 1 Tablespoon
    water
  • ginger
  • 1 Piece
    garlic clove
  • 2 Grams
    chili pepper (one strip, see soup recipe)
  • 2 Tablespoons
    ketchup
  • 1 Tablespoon
    olive oil
  • 1 Tablespoon
    soy sauce

Instructions

  1. Sprinkle the chicken breasts with pepper and drizzle with soy sauce on both sides, then leave to marinate for 2-3 hours.

  2. Cut the peel from the orange and lime with a knife. Cut out the flesh in segments. Peel the carrot and slice it into thin ribbons with a vegetable peeler. Cut the strawberries in half.

  3. Make the dressing. Grate the ginger on a fine grater. Dilute the vinegar with the water. Then mix the ginger and the minced strip of chili with the ketchup, soy sauce, olive oil, finely chopped garlic, and vinegar. Whisk until thickened.

  4. Sear the marinated chicken breasts for 2 minutes on each side on a dry, hot skillet (a grill pan works best).

  5. Mound the salad mix on a plate, then arrange the carrot, orange and lime segments, and strawberries on top. Set the chicken alongside and spoon the dressing over everything. Sprinkle with a pinch of pepper.

Nutrition: Calories: 280 kcal · protein 30 g · fat 7 g · carbs 24 g (per serving, estimated)

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