Monday, March 14, 2011

Soy chicken with pickle : Wk62/1

Serves 4 : Very easy : Quick
3 large chicken breast fillets, cut on the diagonal
2 tsp Chinese five spice
1 tsp crushed ginger
2 Tblsp brown sugar
4 Tblsp soy sauce
2 Tblsp rice wine vinegar

½ large cucumber
2 carrots
½ tsp chilli flakes
2 Tblsp rice wine vinegar

240gm brown rice

Put the rice on to cook in lightly salted water.
When it is cooked, drain it and keep it warm.

Combine the Chinese 5 spice, ginger, sugar, soy and vinegar in a shallow glass dish.
Add the chicken strips and turn to coat with the marinade.
Allow to stand while you:

Cut the carrots and cucumber into strips using a grater, mandolin or peeler.
Place in a bowl with the chilli flakes and vinegar.
Toss well.

Spray a large pan or wok with non-stick cooking spray.
Shake the excess marinade off the chicken.
Dry fry the chicken pieces for about 3 minutes each side until they are nicely browned and sealed.
Add the remaining marinade to the pan with the chicken and simmer for another 5 minutes.

Serve the chicken with the rice and veg.

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