VIETNAMESE CHICKEN
Servings: 4
Ingredients
Marinade:
2 tbsp Chinese rice wine
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp hoisin sauce
2 tsp sesame oil
Chicken:
600g skinless boneless chicken thighs, cut into strips
2 tbsp peanut oil, for frying
1 red chilli, seeded and chopped
1 tbsp NOMU Cook’s Collection Ground Ginger
1 tbsp garlic, minced
1 tsp NOMU Oriental Rub
5 spring onions, thinly sliced (keep some aside for garnish)
2 tsp honey
Zest of half an orange
1 small handful of peanuts, roasted and roughly chopped
To serve:
Steamed jasmine rice
Directions
Marinade:
Combine the marinade ingredients in a large bowl and mix well. Add the chicken and toss to coat. Cover the bowl with cling film and leave in the fridge to marinate for a minimum of 1 hour.
Chicken:
Heat the peanut oil in a frying pan over a high heat. Remove the chicken from the marinade and fry in batches for 2 minutes or until browned and cooked. Set the chicken aside and keep the remainder of the marinade.
Using the same frying pan, fry the chilli, Ground Ginger, garlic and Oriental Rub for 1 minute before returning the chicken to the pan. Add the spring onion, honey, orange zest and the remaining marinade and stir-fry for another 10-15 minutes on a medium heat until the sauce becomes thick and sticky.
To serve:
Remove from the pan and serve with steamed rice, garnished with spring onions and roasted peanuts.
Ingredients
Marinade:
2 tbsp Chinese rice wine
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp hoisin sauce
2 tsp sesame oil
Chicken:
600g skinless boneless chicken thighs, cut into strips
2 tbsp peanut oil, for frying
1 red chilli, seeded and chopped
1 tbsp NOMU Cook’s Collection Ground Ginger
1 tbsp garlic, minced
1 tsp NOMU Oriental Rub
5 spring onions, thinly sliced (keep some aside for garnish)
2 tsp honey
Zest of half an orange
1 small handful of peanuts, roasted and roughly chopped
To serve:
Steamed jasmine rice
Directions
Marinade:
Combine the marinade ingredients in a large bowl and mix well. Add the chicken and toss to coat. Cover the bowl with cling film and leave in the fridge to marinate for a minimum of 1 hour.
Chicken:
Heat the peanut oil in a frying pan over a high heat. Remove the chicken from the marinade and fry in batches for 2 minutes or until browned and cooked. Set the chicken aside and keep the remainder of the marinade.
Using the same frying pan, fry the chilli, Ground Ginger, garlic and Oriental Rub for 1 minute before returning the chicken to the pan. Add the spring onion, honey, orange zest and the remaining marinade and stir-fry for another 10-15 minutes on a medium heat until the sauce becomes thick and sticky.
To serve:
Remove from the pan and serve with steamed rice, garnished with spring onions and roasted peanuts.
Ingredients
Marinade:
2 tbsp Chinese rice wine
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp hoisin sauce
2 tsp sesame oil
Chicken:
600g skinless boneless chicken thighs, cut into strips
2 tbsp peanut oil, for frying
1 red chilli, seeded and chopped
1 tbsp NOMU Cook’s Collection Ground Ginger
1 tbsp garlic, minced
1 tsp NOMU Oriental Rub
5 spring onions, thinly sliced (keep some aside for garnish)
2 tsp honey
Zest of half an orange
1 small handful of peanuts, roasted and roughly chopped
To serve:
Steamed jasmine rice
Directions
Marinade:
Combine the marinade ingredients in a large bowl and mix well. Add the chicken and toss to coat. Cover the bowl with cling film and leave in the fridge to marinate for a minimum of 1 hour.
Chicken:
Heat the peanut oil in a frying pan over a high heat. Remove the chicken from the marinade and fry in batches for 2 minutes or until browned and cooked. Set the chicken aside and keep the remainder of the marinade.
Using the same frying pan, fry the chilli, Ground Ginger, garlic and Oriental Rub for 1 minute before returning the chicken to the pan. Add the spring onion, honey, orange zest and the remaining marinade and stir-fry for another 10-15 minutes on a medium heat until the sauce becomes thick and sticky.
To serve:
Remove from the pan and serve with steamed rice, garnished with spring onions and roasted peanuts.
Ingredients
Marinade:
2 tbsp Chinese rice wine
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp hoisin sauce
2 tsp sesame oil
Chicken:
600g skinless boneless chicken thighs, cut into strips
2 tbsp peanut oil, for frying
1 red chilli, seeded and chopped
1 tbsp NOMU Cook’s Collection Ground Ginger
1 tbsp garlic, minced
1 tsp NOMU Oriental Rub
5 spring onions, thinly sliced (keep some aside for garnish)
2 tsp honey
Zest of half an orange
1 small handful of peanuts, roasted and roughly chopped
To serve:
Steamed jasmine rice
Directions
Marinade:
Combine the marinade ingredients in a large bowl and mix well. Add the chicken and toss to coat. Cover the bowl with cling film and leave in the fridge to marinate for a minimum of 1 hour.
Chicken:
Heat the peanut oil in a frying pan over a high heat. Remove the chicken from the marinade and fry in batches for 2 minutes or until browned and cooked. Set the chicken aside and keep the remainder of the marinade.
Using the same frying pan, fry the chilli, Ground Ginger, garlic and Oriental Rub for 1 minute before returning the chicken to the pan. Add the spring onion, honey, orange zest and the remaining marinade and stir-fry for another 10-15 minutes on a medium heat until the sauce becomes thick and sticky.
To serve:
Remove from the pan and serve with steamed rice, garnished with spring onions and roasted peanuts.
