Marinated Chicken Bites

Chicken pieces that stay juicy inside, coated in a glossy brown glaze. The scent of toasted sesame and ginger hits you as soon as the meat touches the hot pan.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 256
• Protein: 22 g
• Carbs: 9 g
• Fat: 14 g

Ingredients

• 400 g White chicken ( in 2cm cubes )
• 3 tbsp soy sauce
• 1 tbsp rice wine
• 1 tbsp Honey
• 2 piece Garlic ( minced )
• 1 tsp Ginger powder
• 1 tbsp Corn starch
• 2 tbsp Peanut oil
• 1 tsp Sesame oil
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 tsp Sesame seed optional

Instructions

1. Poultry preparation

   Cut the chicken breast into even 2 cm cubes. They should be easy to grab with chopsticks. Place them in a mixing bowl.

2. Quick marinade

   Finely mince the garlic. Mix with soy sauce, rice wine, honey, ginger, and cornstarch. Pour over the chicken and mix until every piece is well coated and sticky.

3. High heat searing

   Heat peanut oil in a wok or large pan. When the oil shimmers, drop in the chicken. Let it brown without touching for 2 minutes to form a crust, then stir vigorously.

4. Final glazing

   Add the remaining marinade. The sauce should reduce and thicken instantly to glaze the meat. Remove from heat as soon as the chicken is glossy. Finish with a dash of sesame oil.

5. Finishing touches

   Sprinkle with sesame seeds and sliced green onions. Serve immediately while steaming hot.

Chef's tips

• Do not overcrowd the pan, cook in two batches if necessary to keep the heat high.
• Cornstarch is key to getting that silky sauce that clings to the meat.

Storage

Consume immediately to keep it juicy. Keeps for 24h in the fridge, reheat quickly in a wok with a splash of water.