Chinese chicken

INGREDIENTS

600g chicken breasts, thinly sliced

2 tbsp (30ml) fresh ginger, finely chopped

2 cloves of garlic, crushed

1 red chilli, deseeded and finely chopped

cup (60ml) soy sauce

2 tsp (10ml) sesame seed oil

1 tbsp (15ml) sherry

1 tbsp (15ml) cornflour

2 cups (500ml) chicken stock

400g soba noodles

15g fresh coriander, chopped

METHOD

Place the sliced chicken in a bowl and add the ginger, garlic, chilli, soy sauce, sesame oil, sherry and cornflour.

Mix to combine and allow to marinade for at least 2 hours.

Heat a frying pan to moderate heat and sauté chicken strips until well browned.

Add remaining marinade and chicken stock and allow to simmer on low heat for about 20 minutes, or until the chicken is tender and sauce has slightly thickened.

Bring a pot of water to the boil and cook soba noodles according to packet instructions, or until al dente.

Serve chicken on top of noodles and garnish with freshly chopped coriander.

SERVES: 4