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PdfSERVES 4
INGREDIENTS
Vegetable oil
1 knob of ginger, sliced
3 cloves of garlic, sliced
4 chicken thighs, cubed – see note (I think about 3lbs)
4 spring onions, cut in 5cm pieces
1 cup snow peas – optional
Rice or soba noodles to serve
Sauce…
½ cup mirin
½ cup soy sauce
¼ cup rice wine vinegar
2tsp sugar
¼ cup water
INSTRUCTIONS
In a cup combine the sauce ingredients together then leave aside.
Start off by having your ginger, garlic, chicken and spring onion chopped up and ready to go then heat a good glug of oil in a large wok and over a super high heat add the ginger and garlic. Once you can smell the deliciousness (sub 1 minute so don’t go anywhere) add the chicken. Continue to fry off over the high heat for 3-4 minutes or until golden. Add the spring onion to the mix then pour over your sauce.
Continue to work the stir fry for 10 minutes or so – the longer you can work it through the stickier and more caramelised the chicken will become as the sugar works its magic.
If using, add the snow peas now and serve with rice. Smashed it.
KITCHEN NOTES...
You need thighs here rather than chicken breast as in order to establish a good caramelisation the chicken needs to be on the heat for a little while and this would dry out breast meat