We love this recipe, it is so quick to make. The rice actually takes longer than the rest of the cooking! I have recently discovered Lorraine Pascal, and this is based on one of her yummy recipes.


50g lightbrown sugar

80ml mirin

65g soy sauce

1/2 tbsp. Olive oil

600g chicken thighs, cut in half

Salt and pepper

2cm piece of ginger, grated

1 garlic clover

3 spring onions, chopped

2 tbsp. toasted sesame seeds

Stir fried greens

2 pak coy, base chopped off

2 bunches of kai laan

1tbsp vegetable oil

2 tbsp. soy sauce

2 tbsp. ketchup manis

1/2 tsp grated ginger


1. Combine the sugar, mirin and soy sauce in abowl.

2. In a large, deep fry pan heat the oil over medium heat. Add the seasoned chicken to the pan, and cook for 2 minutes on first side.

3. Meanwhile add your kai laan to a wok, with a vegetable oil. Cook for 1-2 minutes, then add pay choy, soy, ketchup manis and ginger to the wok. Cook until greens are tender.

3. Add the ginger  and garlic to the chicken, and cook for a further minute.

4.  Turn the chicken and add the sugar, mirin and soy sauce. Cook for another 3-5 minutes (occasionally turn chicken).

5. Add the spring onions, and cook for another 1-2 minutes

5. Serve with steamed rice and Asian greens, sprinkle sesame seeds over chicken and vegetables.

Sally Muir – Dietitian


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