Chicken and mangetout Stir-fry with fragrant soy sauce
Do you know that the most popular part of chicken is thighs in Japan? We love their succulent meat and rich taste. Deboning chicken thigh is actually quite easy when you get the hang of it.
This recipe requires only 6 ingredients, but the result is unbelievably tasty and smells irresistible!
Ingredients for two
2 Chicken Thighs (Deboned with skin on/approx. 350g)
8-10g Garlic (Finely chopped)
8-10g Ginger (Finely chopped)
1 tbs Soy sauce
Freshly ground black pepper
- Cut the chicken into bite sized pieces. Thinly slice the mangetouts diagonally.
- Heat a frying-pan. Place the chicken and fry over a high heat until the meat disperses oil and becomes a bit smaller. (At this point, the chicken is 80% cooked but not cooked through).
- Lower the heat to medium-high. Add the chopped garlic and ginger, then stir-fry further.
- Add the soy sauce and the mangetouts, then stir-fry briefly. Turn off the heat when all the ingredients are covered with the sauce. Place onto the serving dish and sprinkle freshly ground black pepper.
- When heated, the chicken skin disperses oil, so you don’t need to add any other oil to the frying-pan. Using a non-stick frying pan is recommended. Wipe off excess oil from the pan with kitchen paper.
- You can use fillets or diced chicken thigh instead but you would need to add oil when frying.
- Thinly sliced mangetouts gives a crunchy accent to this dish, so do not overcook them.