Kylie Kwong Stir-fried Chicken Fillets with Honey and Ginger

Esta é uma receita da Chef de cozinha Kylie Kwong

Serves 4 to 6

Ingredients

• 800 g chicken thigh fillets cut into 2cm slices
• 2 tablespoons vegetable oil
• 1 tablespoon light soy sauce

Marinade

• ¼ cup Honey
• 2 tablespoons light soy sauce
• 2 tablespoons shao hsing wine or dry sherry
• 2 tablespoons finely diced Ginger
• 1 tablespoon Oyster sauce
• 2 teaspoons dark soy sauce
• 2 teaspoons Five-spice powder
• ½ teaspoon Sesame Oil

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Method

1. Combine chicken with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator overnight.
2. Heat oil in a hot wok until surface seems to shimmer slightly.
3. Add half the marinated chicken with the marinade and stir-fry for 1 minute.
4. Remove from wok with a slotted spoon and set aside.
5. Add remaining chicken and stir-fry for 1 minute.
6. Return reserved chicken to the wok with soy sauce and stir-fry for a further 2 minutes or until chicken is just cooked through and slightly caramelised.
7. Arrange chicken on a platter and serve.