Ingredients for 2 people
- 3/4 cup soy sauce
- 1/4 cup honey
- 1 1/4 teaspoons grated ginger
- 1 kg boneless chicken breast beaten
- Freshly ground black pepper
- 4 teaspoons vegetable oil
- 2 medium onions cut into thin slices
- 1 cup basmati rice
Implementation
- Bring the soy sauce and honey to a simmer in a small saucepan over medium heat, stirring frequently until the honey is completely dissolved, about 5 minutes.
- Add the grated ginger, stirring well and set aside. If you use chicken breast, place them on a cutting board and cover with cling film.
- Use the meat hammer, gently beat the chicken fillets until they are 1 cm thick. Cut each fillet in half so that you have about 4 fillets of about the same size.
- Heat the oil in a large pan over high heat. Add the chopped onions, chicken fillets and cook until golden brown, about 3 minutes. Then turn over and fry for another 3 minutes.
- Reduce heat to medium, slowly pour the sauce into the pan and cook the chicken for about 3 minutes. At the same time, boil the basmati rice for 10 minutes with 1 cup of water on a medium heat. Transfer the chicken from the pan to a cutting board, letting the sauce thicken.
- Reduce heat to medium-low and cook for about 3 minutes until sauce thickens. Cut the chicken into slices. Place on a plate, sprinkle with the sauce, sprinkle with the onions and garnish with the rice.