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Oriental-style chicken with guacamole

Ingredients for 6 portions


  • 4 boneless and skinless chicken breasts
  • sea salt
  • freshly ground black pepper


  • 4 tbsp. of olive oil
  • 2 tbsp. of sesame oil
  • 1 lime, juiced
  • 1 piece of fresh ginger, peeled and grated
  • 2 red chillies, finely chopped
  • 1 bunch of coriander, leaves removed and roughly chopped
  • 2 tbsp. of Kikkoman naturally brewed soy sauce
  • 2 tbsp. of honey
  • 1 tbsp. of Worcestershire sauce


  • 2 avocados, skinned and chopped
  • 2 limes, juiced
  • 1 garlic clove, crushed to a paste
  • 4 tbsp. of fresh coriander, chopped
  • 1 shallot, finely chopped
  • 150 ml of olive oil
  • 1 dash of TABASCO® Pepper Sauce
  • salt
  • freshly ground black pepper


Preparation time: 2h 10 mins

For the marinade, place the grated fresh ginger, chopped red chillies, chopped coriander, soy sauce, honey, Worcestershire sauce, lime juice, olive oil and sesame oil into a bowl and mix to combine.C ut the chicken breasts into 1cm strips and place them in the bowl with the marinade. Stir well to coat the chicken evenly, cover the bowl with cling film and leave to marinate in the fridge for at least one hour. For the guacamole, place the chopped avocados into a bowl and add the lime juice immediately. Then add the crushed garlic clove, chopped fresh coriander, chopped shallot, olive oil and TABASCO® Pepper Sauce sauce and mix well. Season, to taste, with salt and freshly ground black pepper and set aside. If not serving the guacamole straight away, lay a piece of cling film directly onto the surface of the guacamole and push out any air, to prevent it going brown. Preheat the oven to 200°C/Gas mark 6. While the oven is heating, sear the marinated chicken strips in a griddle pan. Cook the strips over a high heat for 1-2 minutes, turning once so they brown nicely on both sides. Transfer the chicken strips to a baking sheet and place into the oven to cook for a further five minutes, or until completely cooked through.
Remove the chicken from the oven and season with coarse sea salt and freshly ground black pepper. Serve with a spoonful of guacamole served alongside.