Chicken Family friendly Main Asian

Sticky ginger chicken stir-fry with cucumber and ginger salad

Name: Sticky ginger chicken stir-fry with cucumber and ginger salad
Prep time: 110 min
Cook time: 30 min
Total time: 140 min
Yield: 4
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 500g chicken thigh fillets, fat trimmed; 20ml (1 tablespoon) light soy sauce; 50ml (2 1/2 tablespoons) dark soy sauce; 60ml (1/4 cup) Shaohsing rice wine; 2 teaspoons sesame oil; 1 tablespoon cornflour; 20ml (1 tablespoon) sunflower oil; 2 tablespoons finely sliced ginger; 2 tablespoons finely sliced garlic; 2 tablespoons sugar; 1/2 teaspoon Sichuan pepper; 150ml chicken stock; Steamed jasmine rice, to serve; 1 telegraph cucumber, peeled, thinly sliced; 2 tablespoons pickled ginger; 40ml (2 tablespoons) seasoned rice wine; 1 teaspoon black sesame seeds

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30m

Sticky ginger chicken stir-fry with cucumber and ginger salad

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Sweet, sour, salty and bitter - these four flavours are combined to create a hearty Asian chicken stir-fry which will take your taste-buds on a journey.

500g chicken thigh fillets, fat trimmed
20ml (1 tablespoon) light soy sauce
50ml (2 1/2 tablespoons) dark soy sauce
60ml (1/4 cup) Shaohsing rice wine
2 teaspoons sesame oil
1 tablespoon cornflour
20ml (1 tablespoon) sunflower oil
2 tablespoons finely sliced ginger
2 tablespoons finely sliced garlic
2 tablespoons sugar
1/2 teaspoon Sichuan pepper
150ml chicken stock
Steamed jasmine rice, to serve

Cucumber and ginger salad

1 telegraph cucumber, peeled, thinly sliced
2 tablespoons pickled ginger
40ml (2 tablespoons) seasoned rice wine
1 teaspoon black sesame seeds

Method

1.

To make the cucumber and ginger salad, place the cucumber, ginger and seasoned rice wine in a bowl. Cover with plastic wrap and refrigerate for 30 minutes.
2.

Meanwhile, chop the chicken into bite-sized pieces and place in a glass bowl. In a separate bowl, combine the light soy, 1/2 tablespoon of the dark soy, 1 tablespoon of Shaohsing rice wine, half the sesame oil and half the cornflour in a bowl. Pour over chicken and set aside to marinate for 1 hour.
3.

Preheat the oven to 240°C.
4.

Drain the chicken, reserving the marinade, and place the chicken on a baking tray. Drizzle with the sunflower oil and bake in the oven for 15 minutes until golden.
5.

Heat a wok over high heat. Add the remaining sesame oil and the ginger, stir-fry for 1 minute until crisp. Add the garlic, remaining dark soy, the sugar and Sichuan pepper, then pour in the stock. Reduce heat to low, cover and allow to simmer for 5 minutes.
6.

Stir the remaining cornflour into the reserved marinade, then add to the wok with the chicken and remaining wine. Cook for 1 minute until chicken is heated through. Garnish the salad with the sesame seeds. Serve chicken on steamed jasmine rice with the salad.