Glazed Ginger Chicken
There are very few ingredients for this recipe, which makes it work brilliantly as a simple mid-week supper, or a quick dinner after school. The sauce reduces to create a sweet glaze for the chicken in just 15 minutes, with sweetness from honey, a mild heat from the ginger, savoury notes from the garlic and salty seasoning from the soy sauce.
Serve the chicken with steamed rice and a quick spicy cucumber pickle on the side (you can omit the chilli if you’d like to). It is a lovely bright and crunchy compliment to this dish.
N. B. You will need a good quality, non-toxic non-stick pan to make this. As you need to reduce the sauce without it catching and burning.
glazed ginger chicken ~
Recipe serves 2-3 people
450g organic chicken priced, diced or cubed
1-2 tablespoon vegetable oil
1-2 tablespoons plain flour
1/2 tablespoon freshly grated ginger
1/2 tablespoon crushed garlic (3 cloves)
6 tablespoons low-salt soy sauce
4-5 tablespoons runny honey
1/2 lemon, juice only
1 tablespoon sesame seeds
2-3 spring onions, sliced diagonally
steamed jasmine rice to serve, for 2-3 people
To prepare the sauce for the glaze: combine the ginger, garlic, soy sauce, honey and lemon juice in a jug and set aside.
Next take a bowl toss the cubed chicken with 1-2 tablespoons plain flour, shake off the excess. Next heat some vegetable oil in a non-stick pan, this is essential as it will stop the glaze catching as it reduces. Sauté the cubed chicken until sealed on all sides and lightly brown (3-4 minutes).
Add the sauce to the chicken and adjust the heat to a gentle simmer. Cover with a lid and cook for 10 minutes. The chicken should be cooked through the sauce will reduce to a glaze, coating the chicken.
Allow to cool a little, as the sweet sauce is very hot straight from the pan. Serve with steamed jasmine rice and top with spring onions and sesame seeds.
quick cucumber pickle ~
1 cucumber
2 spring onions
1 tablespoon low salt soy sauce
1 tablespoon golden caster sugar
1 tablespoon rice wine vinegar
1 teaspoon smoked chilli flakes (optional)
Peel and deseed the cucumber using a spoon, then slice the cucumber on the diagonal. Slice the spring onions on the diagonal and add to a bowl with the cucumber.
In a separate bowl combine the low salt soy sauce, golden caster sugar and rice wine vinegar. Pour over the cucumber and let it sit for 10 minutes (minimum) so the flavours can combine. Finally top with chilli flakes (if using) and it is ready to serve.