Chicken is such a versatile meat. Growing up we didn’t eat a lot of chicken my family was more into red meat and fish. Now, I love exploring with different chicken recipes from different cuisines.
Aside from my addiction to cookbooks, pinterest has been a great source for dinner inspiration. I recently came across a Japanese-style Ginger Chicken dish which is a lovely mix of sweet and savoury. Easy to make mid-week after work and great with a lovely chilled glass of riesling!
Original recipe adapted from Marc Matsumoto of NoRecipes.
- 2 large pieces of boneless chicken thighs
- 2 tablespoons soy sauce
- 2 tablespoons sake
- 2 tablespoons honey
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon vegetable oil
- chopped spring onions and sesame seeds for garnish
- Cut the chicken up into bite-sized pieces. In a bowl, whisk the soy sauce, sake, honey, and ginger together, then add the chicken. Marinate for at least 30 minutes.
- Heat a frying pan over medium heat until hot. Add the oil then swirl to coat. Fry the chicken in batches so you get a nice brown crust.
- When the chicken is browned on one side, flip it over and brown the other side. Transfer the chicken to a plate. Once all your chicken is browned, use a paper towel to wipe out any extra oil, then add the remaining marinade to the pan along with 2 tablespoons of water. Bring the mixture to a boil over medium high heat, and then return all the chicken to the pan. Stir, until the liquid has mostly evaporated and the chicken has a nice shiny coating of sauce.
- Garnish with spring onions and sesame seeds and serve over rice.
As the dish is naturally quite sweet & salty from the honey and soy sauce, I boiled some bok choy to balance out the flavours, would also work with broccolini or other asian greens.