In a bowl combine 1 tbsp freshly grated ginger, 1 tbsp sugar, 3 tbsp oyster sauce, 3 tbsp rice wine (I used mirin), 1 tbsp canola oil and 2 finely chopped garlic cloves.
Cover 2 boneless skinless chicken breasts with the marinade and let sit in the fridge covered for a few hours.
In a bowl mix together 2 tbsp soy sauce (you can use light if you prefer), 1/2 tsp sesame oil, 1 tbsp Chinese black vinegar (I used balsamic), 1 tbsp sugar and 2 tbsp lime juice. Whisk together.
Putting it Together
I browned some sesame seeds in a saute pan over medium heat and cooked some Asian egg noodles.
I got my cast iron grill pan out and cooked the chicken for five minutes per side until cooked through.
Then I let it rest while I got the rest of the meal together.
I tossed the noodles into a too-small saute pan (use a larger one!) that I had used to cook some baby bok choy and snow peas. Then I covered it all with the dressing.
I added the chicken and served it with some corn on the cob and dinner was ready. The hard part of this recipe is remembering to marinade the chicken but everything else, very easy! Of course I forgot to use the sesame seeds and next time I would double the dressing but…
This was a delicious dinner! Perfect for the summer. Very tangy, light and filling without a lot of time being spent in the kitchen. I did play with the recipe a lot to make it my own but I was seriously impressed with the flavours. So much so I have already put a hold on the book again so I can try more.
I give this recipe four out of four wooden spoons and a bonus thank you to the author for making chicken be less boring. 🙂