Dark, sticky chicken with crunchy snow peas…
Ingredients
120ml soy sauce
1 tablespoon Mirin
1 teaspoon sesame oil
1 tablespoon honey
3 tablespoons light brown sugar
2 tablespoons cornstarch
Thumb sized piece of fresh ginger, peel and diced
6 skinless, boneless chicken thighs, cut into bite sized pieces
Vegetable oil
2 handfuls snow peas, ends trimmed and halved
Sea salt
Black pepper
Method
Step 1
Combine the soy sauce, Mirin, seasame oil, honey, brown sugar, cornstarch, and ginger in a small bowl. Whisked until combined and there are no lumps of cornstarch.
Pour a third of the mixture over the chicken in a large bowl and toss to coat evenly.
Keep remaining sauce for later.
Step 2
Add a good splash of vegetable oil to a cast-iron skillet and heat until the oil is shimmering.
Now add the chicken in batches and cook until golden brown on all sides, be careful of it sticking as there is honey and sugar in the marinade. If it sticks, turn the heat down slightly.
Step 3
Once all the chicken is cooked, return to hot pan, along with the snow peas and fry for 1-2mins.
Now add the reserved sauce, cooking over high heat, stirring until it starts to thicken.
If it starts getting too thick, loosen with a splash of water.
Once everything is heated through and the sauce has thickened to your liking, serve atop steamed rice and top with a sprinkling of chilli flakes if desired.
Enjoy!
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