Mar 26, 2013

Honey, Lime & Ginger Chicken

Honey, Lime & Ginger Chicken

After velveting all these chicken strips trying to figure out what technique works best for me, I was finally able to turn them into a recipe.

Mother nature apparently lost her calendar (or her mind!), because we’re still stuck with snow and frost. Where’s my darn sun?

I craved a promise of spring—anything to get me out of this winter funk. This light, citrusy and fresh chicken recipe definitely is the answer to that!

 

Ingredients:

1 pound velveted chicken (water technique)
1/4 tsp dried chili flakes
thumb-size piece fresh ginger
1 garlic clove
juice of 1/2 a lime
6 tbsp good-quality honey
2 tbsp oyster sauce
2 tsp soy sauce
4 tbsp water
2 tbsp peanut oil

Garnish: spring onions and lime

 

Directions:

Grab yourself a big bowl and pour the honey in there.
Honey, Lime & Ginger Chicken

Squeeze in the lime juice.
Honey, Lime & Ginger Chicken

Add 2 tbsp oyster sauce.
Honey, Lime & Ginger Chicken

 
By now you probably realised this is a really simple, not to mention fast, recipe. You can velvet the chicken in the morning, store it in the fridge and you’ll have this on the table in 10 to 15 minutes at dinnertime.
 

Grate the ginger, crush the garlic and add it to the mix along with the water, soy sauce and chilli flakes.
Honey, Lime & Ginger Chicken

Whisk until the honey has dissolved.
Honey, Lime & Ginger Chicken

Here are the chicken strips I velveted earlier that day. Make sure they are completely drained.
Honey, Lime & Ginger Chicken

 
Heat your wok. Seriously heat it. We need a temperature that will be almost unbearable to keep your hands near for too long.
 

Once your wok is super hot, you pour in the oil, twirl it around and immediately add the chicken. Too hot for photography, that’s for sure.
Honey, Lime & Ginger Chicken

Stir-fry the chicken for 2 or 3 minutes while continuing to stir things around.
Honey, Lime & Ginger Chicken

 
I had someone blow away the steam so I could take a shot. it took two pair of hands to shoot this recipe.
 

Pour in the honey sauce.
Honey, Lime & Ginger Chicken

And let it simmer for 3 or 4 minutes, until the sauce has cooked down a bit and coats the chicken.
Honey, Lime & Ginger Chicken

Garnish with lime slices and spring onions and serve with steamed rice.
Honey, Lime & Ginger Chicken
Recipe adapted from Donna Hay

 

Kay’s Recipe Card

Click here for printable size.

 

Serving tip:

Sweet Citrus & Broccoli Rice
Zesty Cucumber Salad
Asian-Style Beans
 

Honey, Lime & Ginger Chicken
Ingredients
    1 pound velveted chicken (water technique – recipe is on kayotickitchen.com)
    1/4 tsp dried chili flakes
    thumb-size piece fresh ginger
    1 garlic clove
    juice of 1/2 a lime
    6 tbsp good-quality honey
    2 tbsp oyster sauce
    2 tsp soy sauce
    4 tbsp water
    2 tbsp peanut oil

    Garnish: spring onions and lime

Directions
    In a bowl you combine the honey, lime juice, oyster sauce, water, soy sauce and chill flakes. Grate the ginger in there and add the crushed garlic. Stir until the honey has dissolved.

    Make sure your velveted chicken strips are drained well. Heat your wok until it’s super hot. Add your oil, twirl it around and immediately add your chicken strips. Wok for 2 to 3 minutes over very high heat and pour in the honey sauce.

    Let the sauce simmer for 3 to 4 minutes, until it has cooked down a bit and coats the chicken.

Meal type: Dutch-Chinese, Sauces
Servings: 4
Copyright: © kayotickitchen.com
Mar 21, 2013

Velveting Chicken II

Here’s the frying technique I promised you earlier this week, when posting the water technique. I thought it silly to reshoot the recipe—it’s the same marinade after all—so I borrowed some photos from my earlier posting. I’m leaning towards the water technique. It’s easy because you can marinate and poach the chicken in the morning, store it in the fridge and add it to your stir-fry at night! Chicken poached…