Garlic Tomato Chicken Breast
This dish combines Western flavors with the concept of a classic bento box. By brining the chicken breast, the meat remains tender and juicy. It is paired with homemade garlic oil, fresh sweet cherry tomatoes, and basil for a rich, flavorful sauce. It is high in protein, rich in vegetables, and tastes delicious both hot and cold.
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🍳 Cooking Flow
Infuse the garlic oil and strain the garlic bits; use a little garlic oil to quickly stir-fry water spinach, then place into the bento box. → Pat the brined chicken breast dry, sear in a covered pan until golden brown on both sides, then remove. → In the same pan, add garlic oil, garlic bits, cherry tomatoes, water, ketchup, basil, and dried chili to simmer the sauce. → Return the chicken breast to the pan, cover and simmer until fully cooked and flavorful, then slice and serve drizzled with the tomato sauce.
Cooking Steps
Brief Cooking Order
Infuse the garlic oil and strain the garlic bits; use a little garlic oil to quickly stir-fry water spinach, then place into the bento box. → Pat the brined chicken breast dry, sear in a covered pan until golden brown on both sides, then remove. → In the same pan, add garlic oil, garlic bits, cherry tomatoes, water, ketchup, basil, and dried chili to simmer the sauce. → Return the chicken breast to the pan, cover and simmer until fully cooked and flavorful, then slice and serve drizzled with the tomato sauce.
Introduction
This dish combines Western flavors with the concept of a classic bento box. By brining the chicken breast, the meat remains tender and juicy. It is paired with homemade garlic oil, fresh sweet cherry tomatoes, and basil for a rich, flavorful sauce. It is high in protein, rich in vegetables, and tastes delicious both hot and cold.
Step 1
Cut the water spinach into sections, separating the stems and leaves.
Step 2
In a cold pan, add olive oil and minced garlic. Turn to low heat to slowly infuse the garlic oil. Once the garlic turns slightly golden, strain and separate the garlic oil and garlic bits for later use.
Step 3
Heat a skillet with a little garlic oil, stir-fry the water spinach stems first, adding a pinch of salt to draw out moisture. Add the leaves and a splash of rice wine, stir-frying quickly over high heat until about 70% cooked, then transfer to the bento box.
Step 4
Remove the chicken breast that has been brining (500-600cc water with 1.5 tbsp salt for about 2 hours) and thoroughly pat the surface dry with paper towels.
Step 5
Heat olive oil in a pan, add the chicken breast, cover with a lid, and sear until both sides are lightly browned to lock in the juices, then remove and set aside.
Ingredients List
Important Notes
💡 Brining the chicken (1000cc water with 35-40g salt, or 500-600cc with 1.5 tbsp salt) breaks down muscle fibers to keep the meat tender and juicy and ensures even seasoning. Can soak for 2 hours or overnight in the fridge.
⚠️ Before searing the chicken, be sure to pat it dry to prevent oil splashing and to encourage the Maillard reaction for better color.
🍳 When stir-frying vegetables, do not cook them completely; stop at about 70% done before adding to the bento box. The residual heat will finish the cooking, preventing them from becoming mushy and watery.
🔥 When infusing garlic oil, watch the heat; remove from heat as soon as the garlic bits turn slightly golden to avoid bitterness.
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