Chicken, soy, ginger and garlic are a flavour match made in heaven
Ingredients (Serves 4)
250g/9oz skinless chicken breast, very thinly sliced
2 tbsp sesame oil
2 tbsp sunflower oil
40g/11⁄2oz fresh ginger, peeled and sliced into very fine julienne strips
2 cloves garlic, peeled and sliced
2 tbsp Kikkoman Naturally Brewed Soy Sauce
Freshly ground black pepper
2 tbsp water
Tenderise the chicken strips using a meat mallet or the blunt edge of a cleaver. Rub with the sesame oil and set aside for 15 minutes.
Heat the sunflower oil in a wok, add the ginger and garlic and cook until light brown. Add the chicken, stir-fry for 2 minutes, then add the soy sauce and black pepper. Stir-fry for 1 minute so the chicken absorbs the seasonings thoroughly, then add the water, stir well and cook for 2 minutes.
Heap into warm bowls and serve with freshly cooked boiled rice or noodles