- 60 ml Soy Sauce
- 80 ml Orange juice
- 45 ml Honey
- 1 tsp fresh ginger (or Ginger paste)
- 5 ml Rapeseed oil
- 400 g of Chicken (2Diced Breast)
- 15 ml of Oil (Olive Oil)
- 25 g of Unsalted Butter
- 15 ml Water
- 1 tbs of Cornflour
' Serves Two ..... '
Whisk all of the marinade ingredients: 60 ml Soy Sauce, 80 ml Orange juice, 45 ml Honey, 1 tsp Ginger and 5 ml Rapeseed oil into a bowl.
Cut chicken into cubs then place into marinade. Stir and cover. Marinate at room temperature for 30 min.
Heat a wok and add 15 ml of olive oil. Remove chicken from marinade with a slotted spoon, reserving marinade in the bowl. Add chicken to the wok and sauté for 5 minutes until the chicken is cooked, stirring occasionally.
Remove the chicken from the wok and set aside in a container.
Mix the cornflour with the 15 ml of water.
Pour the remaining marinade into the pan, add 25 g of butter and place back over medium heat. Bring to a boil stirring constantly so that the butter is melted. Mix in 2 to 3 tsp ( 15 ml) of the cornflour slurry until slightly thickened then remove from heat. Add chicken back to the pan and stir to combine.
- Cook on a low heat for a further 5 - 10 minutes.
Serve over hot buttery white rice garnished with fresh spring onion ...