Quick soy-glazed chicken with carrot & cucumber pickle
Sweet-sour flavours turn great-value chicken pieces into a flavour-packed meal
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 30 mins
Cook 15 mins
- Put the five-spice, ginger, brown sugar, soy and 1 tbsp rice wine vinegar in a bowl or freezer bag. Add the chicken and leave to marinate for 30 minutes. While it's marinating, cut the cucumber and carrot into ribbons using a potato peeler then put in a bowl. Heat another tbsp rice wine vinegar with a tsp sugar until dissolved, then toss with the veg and chilli.
- Heat a tbsp oil in a wok or large frying pan. Take out the chicken pieces, shaking off the marinade as you do and add to the wok. Fry for 3-4 minutes each side until golden and crisping up, flattening them with a spatula so they cook evenly. Add the marinade to the wok, turn down the heat and continue cooking for 5 minutes, turning a few times until the chicken is glazed with the sauce and cooked through. Slice the chicken and serve with the veg and rice.
PER SERVING
361 kcalories, protein 41.2g, carbohydrate 25.8g, fat 11.1 g, saturated fat 2.7g, fibre 1.8g, salt 5.31 g
Recipe from olive magazine, November 2010.
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Ingredients
- ½ tbsp Chinese five-spice powder
- 3cm piece ginger , peeled and sliced
- 2 tbsp brown sugar
- 3 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 4 large skinless chicken thigh fillets, or 6 small
- ½ small cucumber
- 1 carrot , peeled
- 1 tsp golden caster sugar
- ½ red chilli , finely chopped
- oil , for frying
- 100g basmati rice , cooked to serve
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Give a good ol' British fave an Asian edge with a few simple shakes of the right sauces
7
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 30 mins
Cook 15 mins
Ingredients
- ½ tbsp Chinese five-spice powder
- 3cm piece ginger , peeled and sliced
- 2 tbsp brown sugar
- 3 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 4 large skinless chicken thigh fillets, or 6 small
- ½ small cucumber
- 1 carrot , peeled
- 1 tsp golden caster sugar
- ½ red chilli , finely chopped
- oil , for frying
- 100g basmati rice , cooked to serve
PER SERVING
361 kcalories, protein 41.2g, carbohydrate 25.8g, fat 11.1 g, saturated fat 2.7g, fibre 1.8g, salt 5.31 g
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10 November 2010
Belkey rated and commented on this recipe
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12 December 2011
AFR commented on this recipe
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