Relatively quick and easy (you can skip the marinade if you are in a hurry). I usually serve with Udon noodles which take about the same time to cook as this recipe does.
- 1 tbsp dark/regular soy sauce.
- 1 tbsp sake or chinese rice wine.
- 4-5 chicken breasts, sliced thinly.
- 4 tbsp dark soy sauce.
- 4 tbsp mirin.
- 4 tbsp sake or chinese rice wine.
- 1 tbsp brown/moscavado sugar.
- 1 tbsp honey.
- 1 tbsp finely grated fresh ginger.
- 1 tsp cornflour.
Marinade the chicken for at least half an hour. Then heat oil (groundnut preferably) in a wok until it starts to smoke, add the chicken and cook until it turns white. Mix the rest of the ingredients together and add to the chicken. Cook until the sauce starts to bubble and thicken. Serve with udon noodles. Garnish with seasame seeds and/or chopped spring onion greens.
What I like to do is prep the noodles so they are ready just as the sauce starts to bubble. I then add the noodles to the wok and lightly toss them until the chicken is well incorporated and the noodles are coated with sauce.