© 2017 Ching He Huang. All rights reserved.

Grilled Sweet And Sour Chicken With Plum Mangetout Salad

Serves : 4 Preparation 30 mins Cooking 6 mins Total 36
Nutrition facts: 378.00 calories 23.10g protein 24.80g carbs 22.20g sugars 21.30g fat 4.80g 3.30g fibre 489.00mg sodium
For the chicken: 4-5 (400g), de-skinned, de-boned Organic chicken thighs 1 inch piece of fresh root, peeled and finely grated Ginger For the marinade: 4 tablespoons Mirin 2 tablespoons Rice vinegar 1 tablespoon Low sodium light soy sauce 1 tablespoon Dark soy sauce 1.5 tablespoon Soft brown sugar 1 teaspoon Chinese five-spice powder 2 tablespoons Groundnut oil For the salad: 200g (baby Spinach, red and green Lollo Rosso, Rocket) Mixed leaf 1 handful Mange tout 8 small ripe, de-stoned, sliced into wedges Red plum 1, wedged, ½ for garnish, ½ for squeezing Lime 2 tablespoon Groundnut oil 1 pinch Sea salt 1 pinch, cracked Black pepper 2 small, sliced Spring onion An Easy Entertaining dish perfect for the BBQ.

Grilled Sweet And Sour Chicken With Plum Mangetout Salad

  1. Serves : 4
  2. Preparation time 30 Minutes
  3. Cooking time 6 Minutes
per serving

Cals


378.00

Protein (g)


23.10

Carbs (g)


24.80

Sugars (g)


22.20

Fat (g)


21.30

Sat Fat (g)


4.80

Fibre (g)


3.30

Sodium (mg)


489.00

Source from

Ching He Huang Web Site

About the recipe

main courses

An Easy Entertaining dish perfect for the BBQ.

For the chicken
  • Organic chicken thighs 4-5 (400g), de-skinned, de-boned
  • Ginger 1 inch piece of fresh root, peeled and finely grated
For the marinade
  • Mirin 4 tablespoons
  • Rice vinegar 2 tablespoons
  • Low sodium light soy sauce 1 tablespoon
  • Dark soy sauce 1 tablespoon
  • Soft brown sugar 1.5 tablespoon
  • Chinese five-spice powder 1 teaspoon
  • Groundnut oil 2 tablespoons
For the salad
  • Mixed leaf 200g (baby Spinach, red and green Lollo Rosso, Rocket)
  • Mange tout 1 handful
  • Red plum 8 small ripe, de-stoned, sliced into wedges
  • Lime 1, wedged, ½ for garnish, ½ for squeezing
  • Groundnut oil 2 tablespoon
  • Sea salt 1 pinch
  • Black pepper 1 pinch, cracked
  • Spring onion 2 small, sliced

Steps

  • In a bowl, add the chicken. Grate the ginger over the chicken.
  • Add all the rest of the marinade ingredients to the chicken. Marinade for atleast 20 minutes in the fridge.
  • Heat the griddle pan until smoking. Brush the griddle pan with some oil. Add two tablespoons of groundnut oil to the chicken and mix well. This will help the chicken cook on the grill. Place the chicken onto the grill and let it cook for a minute on one side to get deep grill lines before turning over to cook on the other side. Baste with the marinade as the chicken cooks on the griddle pan. Cook for 4 minutes turning the chicken ocassionally until the chicken is cooked through. Remove and place on a serving plate.
  • Assemble the plum mangetout salad, garnish with spring onions and lime wedges and serve immediately.
For the chicken
  • Organic chicken thighs 4-5 (400g), de-skinned, de-boned
  • Ginger 1 inch piece of fresh root, peeled and finely grated
For the marinade
  • Mirin 4 tablespoons
  • Rice vinegar 2 tablespoons
  • Low sodium light soy sauce 1 tablespoon
  • Dark soy sauce 1 tablespoon
  • Soft brown sugar 1.5 tablespoon
  • Chinese five-spice powder 1 teaspoon
  • Groundnut oil 2 tablespoons
For the salad
  • Mixed leaf 200g (baby Spinach, red and green Lollo Rosso, Rocket)
  • Mange tout 1 handful
  • Red plum 8 small ripe, de-stoned, sliced into wedges
  • Lime 1, wedged, ½ for garnish, ½ for squeezing
  • Groundnut oil 2 tablespoon
  • Sea salt 1 pinch
  • Black pepper 1 pinch, cracked
  • Spring onion 2 small, sliced