Sticky chicken with cucumber-ginger pickle

Sticky chicken with cucumber-ginger pickle

By
From
What's for Dinner?
Serves
4
Prep
15 mins
Cooking time
10 mins
Photographer
Gorta Yuuki

The addition of sugar makes this dish sticky, and a little bit sweet. the cucumber-ginger pickle adds a great crunch.

Ingredients

Quantity Ingredient
2 skinless chicken breast fillets
3 tablespoons soy sauce
3 tablespoons chinese rice wine
2 teaspoons sesame oil
2 teaspoons caster sugar
2 tablespoons grated root ginger
oil, for cooking
125ml chicken stock

Cucumber-ginger pickle

Quantity Ingredient
1 cucumber, peeled, seeded and sliced
2 tablespoons pickled ginger, thinly sliced
40ml rice vinegar
1 teaspoon black sesame seeds

Method

  1. Cut the chicken into thin strips. Mix together the soy sauce, rice wine, sesame oil, sugar and ginger. Pour over the chicken and leave to marinate for 10 minutes.
  2. While the chicken is marinating make the cucumber-ginger pickle by mixing together the sliced cucumber, pickled ginger, rice vinegar and sesame seeds. Toss to combine and set aside until ready to serve.
  3. Drain the marinade off the chicken, reserving the marinade. Heat a wok until hot, add a splash of oil and the chicken and stir-fry for 2–3 minutes or until browned. Add the stock and 1–2 tablespoons of the reserved marinade. Cook for a further 3–4 minutes stirring often.
  4. Serve the chicken with the cucumber-ginger pickle and steamed rice.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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