Easy Asian Chicken
This is the chicken equivalent of my Easy Asian Fillet of Beef and they go together well. Both are aromatic and flavourful, minimum hassle to prepare and easy for entertaining served with rice and a simple green vegetable. As it cooks the marinade clings to the chicken in a rather pleasing way and if it catches slightly in the pan, so much the better.
500g chicken breasts cut into chunky strips Marinade:
3 tbsps. sesame oil
1 tbsp. low salt soy sauce
Juice of half a lemon
4 fat cloves of garlic, grated
1 good tbsp. fresh ginger, grated
1 tsp. chopped red chilli or 1 cm squeeze of chilli paste from a tube (or more or less to your taste, this will be mild)
1 tbsp. soft light brown sugar
1 tsp. Thai fish sauce, Nam Pla
Put all the marinade ingredients into a bowl large enough to hold the chicken and stir together.
Add the chicken strips and make sure the pieces are well covered with the marinade. Leave to absorb the flavours for up to 24 hours if you can, but don't worry of not, it will still taste great.
With a wok or frying pan on quite a high heat, add the chicken, together with the marinade clinging to it (no extra oil is needed) and cook for about 2 minutes each side or until cooked through. Don't crowd the pan and do this in several batches if necessary. If the chicken begins to catch on the pan don't worry, it all adds to the intense flavour.
Finally scrape in any remaining marinade from the bowl and bubble up thoroughly in the pan (it will contain raw chicken juices which must be cooked) to reduce and thicken.
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