Get out the chopsticks and dive in!
600g chicken breasts, thinly sliced
2 tbsp (30ml) fresh ginger, finely chopped
2 cloves of garlic, crushed
1 red chilli, deseeded and finely chopped
¼ 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
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.
Whatever wine you choose needs to be able to stand up to the wide range of flavours in the dish but equally shouldn’t be too full-bodied as this is a relatively light dish. A high-acid Sauvignon Blanc is one way to provide refreshment while an off-dry Riesling to offset the spiciness will also work.
- Recipe supplied by Source Food – a Cape Town-based food agency that specializes in experiential marketing. They will create a recipe or meal to communicate your brand’s message.