Oriental Chicken Breast with Edamame

Oriental Chicken Breast with Edamame

Prep: 30 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Oriental

Chicken breasts cooked with edamame in oriental style


  • Boneless skinless chicken breasts 2
  • Edamame beans ½ cup
  • Olive oil 1 tsp
  • Extra virgin olive oil 1 tsp
  • Spring onion bulb 1
  • Ginger, finely chopped 1 tsp
  • Garlic, finely chopped 1 tsp
  • Medium carrot, cut into strips 1
  • Medium yellow capsicum, cut into strips ¼
  • Medium red capsicum, cut into strips ¼
  • Light soy sauce 1 tsp
  • Black peppercorns, crushed to taste
  • Micro greens to garnish
  • Marinade
  • Extra virgin olive oil 1 tbsp
  • Ginger, chopped 1 tbsp
  • Garlic, chopped 1 tbsp
  • Green chilli 1
  • Spring onion bulb 1
  • Fresh coriander sprigs a few
  • Light soy sauce 1 tbsp


  • For the marinade, blend together extra virgin olive oil, ginger, garlic, green chilli, spring onion bulb, coriander sprigs and soy sauce in a blender to a smooth paste.
  • Keep the chicken breasts on a plate, make incisions on them on either side, pour the marinade over them and rub in well. Set aside to marinate for 15 minutes.
  • Heat olive oil in a non-stick grill pan. Place the marinated chicken breasts on it and grill, turning sides, till the chicken is fully cooked and grill marks appear on both sides.
  • Heat extra virgin olive oil in a non-stick pan. Quarter spring onion bulb vertically.
  • Add ginger, garlic, spring onion quarters, carrot, red and yellow capsicums, edamame, soy sauce and crushed peppercorns to the pan, toss and saute for 2 minutes.
  • Transfer the vegetables on a serving plate.
  • Rest the chicken breast on a work top for 2 minutes and then slice them. Place the sliced chicken on top of the vegetables.
  • Garnish with micro greens and serve hot.