Ginger and soy braised chicken nibbles
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
Method
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.