- 1 ounce
- 12 ounces
small red Chile pepper
- 1 piece
Ginger root (about 20 grams)
Chicken breasts (each about 180 grams)
- 1 tablespoon
- 1 tablespoon
Chop cashews (not too finely), put on a plate and set aside.
Rinse chard, spin dry and cut to separate the thick stems.
Cut stems crosswise into very thin strips. Blanch in a pot of boiling salted water just to par-boil, about 2 minutes. Drain and plunge stems into a bowl of ice water. Drain well.
Cut chard leaves into strips, about 2 cm (approximately 3/4 inch) wide.
Rinse chile pepper, halve lengthwise and remove seeds. Coarsely chop chile. Peel and finely chop garlic and ginger root.
Separate egg. (Reserve yolk for another use.) In a small bowl, whisk egg white. Rinse chicken breasts, pat dry and season with salt and pepper.
Dip top of chicken breasts in beaten egg white and then into cashews, pressing firmly to adhere. Place chicken, coated side up, on a parchment-lined baking sheet. Bake in preheated oven at 200° C (fan: 180°C, gas: level 3) (approximately 400°F) until chicken is cooked through and crust is golden brown, 12-15 minutes.
Heat the oil in a nonstick pan. Sauté chard leaves on high heat, stirring constantly, just until wilted slightly, about 1 minute.
Add chard stems, garlic, ginger and chile and cook, stirring, until fragrant, about 45 seconds more.
Stir in soy sauce and, if needed, a little water.
Cover and cook over medium heat until vegetables are tender, 3-4 minutes. Season with salt and pepper. Remove lid and cook until all the liquid evaporates. Serve chard mixture topped with chicken.