A flavoursome nutty stir fry from ” Stir Crazy” by Ching-He Huang. You can add some blanched greens or steamed broccoli and toss together, or serve the greens alongside , together with some steamed jasmine rice.
Ingredients
- 1 tbsp rapeseed oil
- 2 plump garlic cloves crushed and finely chopped
- a knob root ginger peeled and grated
- 250 g boneless chicken thighs sliced into strips
- 1 tbsp sake
- 1 tbsp mirin
- 1 tbsp light soy sauce
- 1 tbsp toasted sesame oil
- a pinch caster sugar
- 2 spring onions trimmed and finely sliced on the diagonal
- 2 tbsps black and white sesame seeds toasted
Servings:
Instructions
- Heat a wok over a high heat until smoking and add the rapeseed oil. Add the garlic and ginger and toss for a few seconds to release their flavours. Add the chicken strips and leave to sear and brown for 190 seconds, then flip them over.
- Add the sake and mirin and toss for a few seconds, then season with the light soy sauce, toasted sesame oil and sugar. Toss to combine well then add the spring onions and toss again to mix,
- Transfer to a plate, sprinkle with the toasted black and white sesame seeds and serve with steamed broccoli and rice.
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