Friday, 7 October 2011

Honey Soy Sesame Chicken

This is a seriously tasty dinner. I'm a big fan of Asian style cooking and love to cook it at home. You could just as easily serve this chicken with noodles or in a nice salad for lunch.

Prep: 10 mins Marinade: for 3-4 hours or overnight would be even better    Cook: 10 mins   Serves: 4

For the marinade:
1/3 cup honey
3 tbsp soy sauce
2 tbsp mirin
(You can get mirin in the Asian supermarkets or sometimes bigger supermarkets like Superquinn will have it, Sake can also be used in its place)
thumb size piece ginger, grated or finely chopped
pinch of black pepper
4 chicken breasts, cut into strips

For cooking:
1 tbsp vegetable oil
1 tbsp oyster sauce

To serve:
handful of toasted sesame seeds
1 spring onion, thinly sliced - on the diagonal just like Donal Skehan says ;-p
handful mangetout, thinly sliced

Method:
Combine all the ingredients for the marinade in a large bowl. Cover and refrigerate for 3-4 hours or overnight if possible to allow the maximum flavour to develop. I actually only left mine just 3 hours and it still tasted really yummy so do whatever suits!

Cook 1 cup rice with 2 cups boiling water and follow instructions on the pack.

Heat a small amount of oil in your wok or frying pan on a medium heat. When the wok is hot enough, add the chicken and the marinade and stir fry for 7-8 minutes until the chicken is fully cooked. The marinade will be bubbling away and beginning to reduce and caramelise so be careful not to burn it.

Reduce the heat and add 1 tbsp oyster sauce. Toss the chicken around to make sure the oyster sauce is thoroughly mixed.

For each dish, fill a cup with cooked rice and invert into your serving bowl. This makes it look nice for presentation!
Serve the chicken and mangetout sprinkled with some toasted sesame seeds and finally top with the spring onions as garnish.






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