Ingredients
Scale
CHICKEN
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs (see note 1 on how to prepare)
- 1 tbsp olive oil
- 2 tbsp hoisin sauce
CUCUMBER AND CARROT PICKLE
- 1 cup (90 g) grated or julienned carrot (see note 2)
- 1 cup (120 g) finely sliced or julienned cucumber (see note 2)
- 1 tbsp whole-egg mayonnaise
- 1 tbsp rice wine vinegar
- ½ tsp sesame oil
TO SERVE
- 1 cup (90 g) bean sprouts
- 1 baby cos (romaine) or gem lettuce, leaves removed
- 1 cup (185 g) cooked jasmine rice
- Red chilli, sliced (optional)
- 4 tbsp tamari or all-purpose soy sauce
- 4 tbsp sriracha
Instructions
CHICKEN
- Add the chicken, olive oil and hoisin sauce to a large bowl. Toss to coat.
- Heat a large, heavy-based frying pan over medium–high heat, add the chicken and cook for 10–12 minutes. Turn the chicken once halfway through and add 2 tablespoons of water to the pan.
CUCUMBER AND CARROT PICKLE
- Combine the carrot, cucumber, mayonnaise, rice wine vinegar and sesame oil. Toss to coat and set aside.
TO SERVE
- Arrange the chicken on a platter alongside the cucumber and carrot pickle, bean sprouts, lettuce leaves and rice.
- Combine the red chilli (if using) and tamari. Serve on the side with sriracha for drizzling on top.
Notes
Note 1 – Trim the chicken of any excess fat. Use a mallet or rolling pin to pound the chicken thighs so that they are even in thickness. Aim for 1.5 cm (½ inch) thickness. Chicken breast can be used as an alternative using the same method, but reduce the cooking time to 8–10 minutes.
Note 2 – A julienne peeler is an inexpensive solution that will make light work of cutting your vegetables.
MAKE AHEAD
Marinate the chicken and store it refrigerated in an airtight container for up to 24 hours before cooking.
LEFTOVERS
Refrigerate cooked chicken for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.
- Prep Time: 15 mins
- Cook Time: 10–12 mins
- Category: chicken, asian
- Method: skillet sear
- Cuisine: China