Ginger and soy braised chicken nibbles
- Serves 4
- Cooking time: 35 mins0
Chicken nibbles braised in ginger and soy with carrot and onion. It couldn’t be easier to make in a non-stick stir fry pan. Serve this Chinese-inspired one-pan wonder with your choice of rice, steamed Asian greens and extra sliced spring onion.
Ingredients
1kg chicken nibbles
4cm piece of ginger, peeled and sliced
1 onion, sliced
1 carrot, sliced
¼ cup soy sauce
1 Tbsp brown sugar
2 spring onions, cut into 4 cm pieces
Method
Bring a generous drizzle of oil to medium-high heat in a non-stick stir fry pan. In batches, cook the chicken nibbles for a few minutes on each side or until golden brown. Remove from the heat and set aside
To the same pan, add the ginger, carrots and onions. Stir fry for a few minutes or until the onion has softened. Add the chicken nibbles back into the pan with the soy sauce, brown sugar and a third cup of hot water. Bring to a boil.
Once boiling, reduce to a simmer. Cover and cook for 10 minutes.
Remove the lid, add the spring onion and stir to combine. Cook for a further 10 minutes or until the sauce has reduced.
Serve and enjoy.
Top tip: Add in some extra veggies by tossing in two cups of roughly chopped green cabbage with the spring onion.