Sticky Chilli-Ginger Chicken

Ingredients
Serves two

• 300 g chicken breast

• 120 g basmati or jasmine rice

• 100 g cornflour

• 1 egg white

• 2 spring onions

• 1 tbsp sesame seeds

• Vegetable oil

For the chicken marinade:

• 2 tbsp soy sauce

• 1 tbsp minced garlic

• 1 tbsp grated ginger

• 1 tbsp toasted sesame oil

• 1 tbsp brown sugar

For the stir-fry sauce:

• 3 tbsp soy sauce

• 4 tbsp honey

• 1 tbsp Sriracha sauce

• 2 tbsp fresh lemon juice

Method

1. Prepare the Chicken:

   • Slice the chicken breast into slender strips.

2. Marinate the Chicken:

   • In a medium-sized mixing bowl, combine 2 tbsp soy sauce, 1 tbsp minced garlic, 1 tbsp grated ginger, 1 tbsp toasted sesame oil, and 1 tbsp brown sugar.

   • Add the chicken strips to the mixing bowl and ensure they are well-coated with the marinade. Let it marinate for at least 10 minutes.

3. Prepare the Stir-Fry Sauce:

   • In a smaller bowl, mix 3 tbsp soy sauce, 4 tbsp honey, 1 tbsp Sriracha sauce, and 2 tbsp fresh lemon juice. Set aside.

4. Coat the Chicken:

   • Mix 1 egg white into the marinated chicken.

   • Place 100 g of cornflour in a shallow dish or bowl. Add the chicken and toss until fully coated with the cornflour. Let it rest for 10 minutes.

5. Cook the Rice:

   • Rinse 120 g of rice under cold running water using a sieve.

   • Place the rinsed rice in a pan of boiling water, adding salt to taste. Boil for 10-12 minutes or until the rice has a slight bite to it. It should not be soggy.

6. Fry the Chicken:

   • Heat enough vegetable oil in a frying pan for the chicken strips to be half-covered over medium-high heat. Add the chicken strips and cook for about 2 minutes on each side or until golden brown. You may need to cook the chicken in two batches. Line a plate with kitchen towel and set the chicken on it to absorb any excess oil.

7. Combine Chicken and Sauce:

   • Wipe the pan clean, then bring it to low heat. Add the prepared stir-fry sauce, followed by the cooked chicken. Let the chicken simmer in the sauce on low heat for about 3 minutes.

8. Serve:

   • Divide the cooked rice between two plates. Top with the chicken, and sprinkle with 2 chopped spring onions and 1 tbsp sesame seeds.

Enjoy!

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