Chicken breast and green beans with mayo-wasabi recipe
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
- Prep Time
- 25 minutes
- Servings
- 4 portions
- Category
- Savoury, meat, dish
Ingredients
- 2 chicken breasts for a starter or 4 for a main course
- 200 g or 400 g fresh green beans
- 1 or 2 tbsp. mayonnaise
- 1/2 tsp. wasabi tube or powder, 1 tsp. fresh wasabi
- 4 shiso leaves
Directions
- 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.
