Stir-fry chicken with soy, orange and ginger
Ingredients for 4 portions
- 3 tbsp Kikkoman Soy Sauce
- 2 tbsp honey
- 1 tsp smooth mustard, such as Dijon
- 3 tbsp orange juice
- 1 tsp grated root ginger
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into strips
- 3 tbsp groundnut oil
- 50 g (2 oz) unsalted peanuts
- 1 red pepper, deseeded and sliced
- 100 g (3½ oz) thin asparagus spears, cut into 2.5cm (1in) lengths
- 75 g (3 oz) mange tout
Preparation
In a bowl or shallow dish, whisk together the Kikkoman soy sauce, honey, mustard, orange juice and ginger until combined.
Add the chicken and stir until the strips are coated. Cover with cling film and leave in the fridge to marinate.
Heat 1 tablespoon of the oil in a wok and stir-fry the peanuts for 15-20 seconds until golden. Drain and set aside.
Add another tablespoon of the oil to the wok. Drain the chicken, reserving the marinade. Stir-fry the chicken in two batches over a high heat until lightly browned. Remove from the pan and set aside.
Add the remaining oil to the wok and stir-fry the red pepper, asparagus and mange tout for 3 minutes.
Return all the chicken to the wok, pour in the marinade and toss everything together over the heat for 1 minute. Serve with the peanuts scattered over.
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Used products in this recipe
Ingredients for 4 portions
- 3 tbsp Kikkoman Soy Sauce
- 2 tbsp honey
- 1 tsp smooth mustard, such as Dijon
- 3 tbsp orange juice
- 1 tsp grated root ginger
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into strips
- 3 tbsp groundnut oil
- 50 g (2 oz) unsalted peanuts
- 1 red pepper, deseeded and sliced
- 100 g (3½ oz) thin asparagus spears, cut into 2.5cm (1in) lengths
- 75 g (3 oz) mange tout