Stir-fried Chicken Fillets with Honey and Ginger
Recipe by Kylie Kwong from Kylie Kwong: Simply Magic
Marinating the chicken overnight gives this dish a rich, luscious flavour – the honey caramelises when stir-fried and the addition of five-spice powder gives this dish that unmistakable Chinese aroma.
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
Method
- Combine chicken with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator overnight.
- Heat oil in a hot wok until surface seems to shimmer slightly.
- Add half the marinated chicken with the marinade and stir-fry for 1 minute.
- Remove from wok with a slotted spoon and set aside.
- Add remaining chicken and stir-fry for 1 minute.
- 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.
- Arrange chicken on a platter and serve.
