Oriental chicken breasts

Recipe from: 7/1/2002 12:00:00 AM

Ingredients 10
Servings 1


Serving Change
  • 4 chicken breast fillets - you could use deboned, skinned thighs or ostrich fillet
  • 2 tsp fresh ginger, minced or finely chopped (must be fresh - buy it whole or ready minced)
  • 2 stir-fry packs (with noodles included, if possible) - available from most supermarkets.
  • 1/4 cup light soy sauce
  • 2 tbsp honey
  • 2 cloves garlic, crushed
  • 1 tsp cornflour
  • 1/2 cup water
  • oil for stir-frying
  • Chinese noodles (if not included in stir-fry packs)


Make shallow slits in each chicken breast.
Mix ginger, soy sauce, honey and garlic together.
Pour mixture over chicken and allow to marinate for about 30 minutes.
Heat oil in a wok or non-stick pan and sear chicken breasts on both sides, about 2 minutes.
Pour in sauce and cook over high heat for about a minute.
Mix the cornflour with a little water to make a paste, add remaining water, mix well and pour into pan.
Cook over a high heat until chicken is cooked through,about 4 to 6 minutes.
Serve with vegetable stir-fry and noodles cooked according to packet instructions.
Cook's note:
If you like a bit of spice, add fresh chilli or a few dried chilli flakes.

Read more on: poultry  |  shallow-fry


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