Chicken breast and green beans with mayo-wasabi recipe
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Category
Savoury, meat, dish
Portion
4 portions
Preparation time
25 minutes
This recipe for chicken breast with green beans, topped with a bold mayo-wasabi sauce, is a perfect harmony of tender, crunchy and spicy. A departure from classic cream recipes, this Japanese-style version offers a balanced feast for your taste buds. Follow each step of the recipe carefully to create this culinary delight that combines pleasure and well-being.
Clémence Sahuc

Ingredients
- 2 chicken breasts for a starter or 4 for a main course
- 200 g or 400 g fresh green beans
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1 or 2 tbsp. mayonnaise
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1/2 tsp. wasabi tube or powder, 1 tsp. fresh wasabi
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4 shiso leaves
Instructions
Steam the chicken breasts, making sure they are cooked through. To check doneness, cut off the thickest part. Once cooked, cut into thin strips for a delicate presentation.
Remove the stalks from the green beans and blanch for 3 to 5 minutes, depending on thickness, in a pan of boiling water with a pinch of salt. Drain and immediately plunge the beans into a bowl of iced water to stop the cooking process. Check that they have cooled and drain. Dry or pat dry with a kitchen towel or paper towel.
Mix the mayonnaise and wasabi to create a smooth, tangy sauce.
In a large bowl, combine the chicken, green beans and mayonnaise-wasabi sauce. Mix gently to coat each ingredient.
For a refined effect, arrange the mixture on a shiso leaf. This will add a touch of freshness and flavor.
Now all you have to do is enjoy your meal!
Recipe notes
You can also blanch the chicken in a pot of boiling water for 10 to 15 minutes, depending on the thickness of the pieces.
You can, of course, choose to make your own mayonnaise and then add the wasabi!
THE WASABI
Wasabi, sometimes mistakenly called "Japanese mustard", is a root that is finely grated into a paste. It's a well-known condiment that always goes well with raw fish and sushi. Wasabi is pungent on the nose, like mustard, but not on the palate like a chili pepper.
MAYO-WASABI SAUCE
As its name suggests, mayo-wasabi is wasabi mayonnaise, a practical condiment that can be used to season grated carrots, white or red cabbage. This sauce can be used in many recipes, as it goes well with white fish, shrimps, crabmeat, to spice up potato salad, and even lobster for a special day to surprise your guests...
WHAT'S THE DIFFERENCE WITH "KARASHI" SAUCE?
Japanese mustard, different from mayo-wasabi, is called "karashi". It's a yellow, spicy sauce. You can also use it in all kinds of recipes to add a touch of Japanese spiciness!
THE SHISO
Shiso is a food plant widely cultivated in Asia and widely used in Japanese cuisine. Shiso leaves are used in many Japanese dishes, including sashimi.
There are 2 types of shiso in Japan: green and purple. All parts are edible.
Our product selection for this recipe:
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