This crispy chicken, served with rice and greens, is packed with flavour and it comes in low on calories. It's a winner all-round.
Serves 3
Prep Time: 10 mins
Cook Time: 25 mins
Ingredients
6 skin-on, boneless chicken thighs
3cm knob of ginger, grated
3 cloves garlic, crushed
1 red chilli, finely sliced
2 tbsp light sauce
3 tbsp mirin
1 tbsp rice wine vinegar
cooked rice to serve
6 heads of baby bok choy
1tsp sesame oil
Rice, to serve
Method
Cook the rice according to the instructions on the packet.
Season the chicken thighs and set aside until they are at room temperature. Heat a frying pan and add the chicken skin-side down.
Cook for 15 minutes, until the skin is crisp and the chicken is starting to cook all the way through. Add the ginger, garlic and chilli, and cook for 1 minute.
Whisk together the soy sauce, mirin, vinegar, and 50ml of water. Turn the chicken thighs and pour in the mixture. Lower the heat and simmer for 5 -10 minutes, until the chicken is cooked through and the sauce has reduced a little.
In the meantime, roughly chop the bok choy and saute for a few minutes with the sesame oil in a separate pan.
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