Sticky Chilli-Ginger Chicken
Ingredients
Serves two
300 g chicken breast
120 g basmati or jasmine rice
100 g cornflour
1 egg white
2 spring onions
1 tbsp sesame seeds
Vegetable oil
For the chicken marinade:
2 tbsp soy sauce
1 tbsp minced garlic
1 tbsp grated ginger
1 tbsp toasted sesame oil
1 tbsp brown sugar
For the stir-fry sauce:
3 tbsp soy sauce
4 tbsp honey
1 tbsp Sriracha sauce
2 tbsp fresh lemon juice
Method
Prepare the Chicken:
Slice the chicken breast into slender strips.
Marinate the Chicken:
In a medium-sized mixing bowl, combine 2 tbsp soy sauce, 1 tbsp minced garlic, 1 tbsp grated ginger, 1 tbsp toasted sesame oil, and 1 tbsp brown sugar.
Add the chicken strips to the mixing bowl and ensure they are well-coated with the marinade. Let it marinate for at least 10 minutes.
Prepare the Stir-Fry Sauce:
In a smaller bowl, mix 3 tbsp soy sauce, 4 tbsp honey, 1 tbsp Sriracha sauce, and 2 tbsp fresh lemon juice. Set aside.
Coat the Chicken:
Mix 1 egg white into the marinated chicken.
Place 100 g of cornflour in a shallow dish or bowl. Add the chicken and toss until fully coated with the cornflour. Let it rest for 10 minutes.
Cook the Rice:
Rinse 120 g of rice under cold running water using a sieve.
Place the rinsed rice in a pan of boiling water, adding salt to taste. Boil for 10-12 minutes or until the rice has a slight bite to it. It should not be soggy.
Fry the Chicken:
Heat enough vegetable oil in a frying pan for the chicken strips to be half-covered over medium-high heat. Add the chicken strips and cook for about 2 minutes on each side or until golden brown. You may need to cook the chicken in two batches. Line a plate with kitchen towel and set the chicken on it to absorb any excess oil.
Combine Chicken and Sauce:
Wipe the pan clean, then bring it to low heat. Add the prepared stir-fry sauce, followed by the cooked chicken. Let the chicken simmer in the sauce on low heat for about 3 minutes.
Serve:
Divide the cooked rice between two plates. Top with the chicken, and sprinkle with 2 chopped spring onions and 1 tbsp sesame seeds.
Enjoy!