Summary

Ingredients

• 1 kg chicken breast fillet (s) or turkey breast
• 1 lime (s)
• 1 piece (s) ginger, approx. -2cm
• 1 clove garlic
• 1 medium chilli pepper (s)
• 1 tablespoon honey
• 2 tablespoon soy sauce
• 2 tablespoon vegetable oil
• 4 tablespoon vinegar (white wine vinegar)
• salt
• pepper
• 2 teaspoons mustard, medium hot
• 2 teaspoons honey
• 1 onion (s), red (finely chopped!)
• 2 small chilli pepper (s), red
• 8 tablespoon olive oil
• 1 box cress

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Instructions

1. Finely chop the medium chilli pepper, ginger, and garlic. Place in a small jar with 1 tablespoon honey, lime juice (squeeze generously and include the pulp), and 2 tablespoons soy sauce. Shake well until the honey dissolves.
2. Wash the chicken breast and pat dry. Cut into 3-4 parts or leave whole. Place in a container, pour the marinade over it, cover, and refrigerate for 3-4 hours.
3. Heat 2 tablespoons vegetable oil in a pan over medium-high heat. Remove chicken from marinade (reserve the marinade) and pat dry. Place in the pan and cook 4-5 minutes per side until golden brown and cooked through (74°C / 165°F internally). Reduce heat to medium and pour the reserved marinade over the chicken. Simmer for 8-10 minutes over medium heat. Remove from heat and let cool to room temperature.
4. In a bowl, combine 4 tablespoons white wine vinegar, salt to taste, pepper to taste, 2 teaspoons mustard, 2 teaspoons honey, 1 finely chopped red onion, 2 finely chopped small red chilli peppers, and 8 tablespoons olive oil. Mix well.
5. Once the chicken is cool, cut into approximately 5 mm thick slices. Arrange on a deep platter and pour the vinegar-based sauce over the sliced chicken. Cover and refrigerate for approximately 1 hour.
6. Before serving, cut the cress and scatter it over the dish.