1 fennel
1 clove of garlic
1 lemon, juice
1 lemon, grated peel
1 ts grated fresh ginger
salt & pepper
extra virgin olive oil as needed
Cut the chicken breasts into strips with a sharp knife or scissors, following the grain of the meat.
Put the chicken in a bowl to marinate with the garlic clove, oil, salt, pepper, juice and grated lemon peel and grated fresh ginger.
Clean the fennel by removing the tops and the leathery outer part. Cut it into very thin strips and add it to the marinade. Use the mandolin for best results.
Turn well and let it rest in the fridge for at least 30 m (if you want even more, remix every 30 m).*
Heat a large non-stick pan. When it is hot, add the chicken and fennel with the whole marinade (discard the garlic, if you want).
*Adjust taste with some mirin, or white balsamico for a sweeter bite. Add some sumak for a touch of sweet sourness.
