Directions
- 1Finely grate thumb-sized piece of ginger and 3 cloves of garlic using a microplane.
- 2Slice 1 orange pepper and 1/2 red pepper.
- 3Cut 1 bunch of spring onions into pieces.
- 4Prepare 100g green beans, 150g baby button mushrooms, and 75g baby corn.
- 5Cut 500g chicken thighs into strips.
- 6In a bowl, combine chicken with 1 tbsp corn flour, 1 tbsp rice wine, 2 tbsp sesame oil, and 2 tbsp dark soy sauce.
- 7Season with a pinch of white pepper and mix well.
- 8Heat 1 tbsp sesame oil in a pan and cook the chicken until browned and cooked through.
- 9Remove the chicken from the pan and set aside.
- 10Add a touch more sesame oil to the pan and fry the garlic, ginger, and vegetables.
- 11Add a splash of water to deglaze the pan.
- 12Return the chicken to the pan.
- 13Add 1 tbsp rice wine, 1 tbsp light soy sauce, and 1-2 heaped tbsp honey.
- 14Mix well and serve over brown rice. Garnish with sesame seeds.
Ingredients
- 1 thumb-sized piece ginger
- 3 cloves garlic
- 1 unit orange pepper
- 0.5 unit red pepper
- 1 bunch spring onion
- 100 g green beans
- 150 g baby button mushrooms
- 75 g baby corn
- 500 g chicken thighs
- 1 tbsp corn flour
- 1 tbsp rice wine
- 2 tbsp sesame oil
- 2 tbsp dark soy sauce
- 1 pinch white pepper
- 1 tbsp sesame oil
- 1 tbsp rice wine
- 1 tbsp light soy sauce
- 2 tbsp honey
- 1 serving sesame seeds
- 1 serving brown rice
Equipment
knifemicroplanebowlfrying pan
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