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    Chicken in Soya Sauce

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    Chicken in Soya Sauce

    Serves: 4


    • 3tbsp clear honey
    • 4tbsp Kaki Tiga Soya Sauce
    • 1 small bunch lemon thyme, leaves removed
    • 2 large pinches cayenne pepper
    • 4 boneless skinless free range chicken breasts
    • 2tbsp sesame seeds
    • 2tbsp groundnut oil
    • 1 pack Waitrose Baby Pak Choi
    • The vinaigrette:
    • 1 pack coriander, leaves removed
    • 5 tbsp groundnut oil
    • 2tbsp rice vinegar
    • 2tbsp water
    • Pinch salt and sugar
    • 4 shallots, peeled and thinly sliced
    • ½ cucumber, deseeded and diced
    • 1 red pepper, deseeded and diced


    1. Mix the honey, soya sauce, thyme and cayenne. Add the chicken, cover and marinate in the refrigerator for at least one hour.
    2. To make the vinaigrette mix together the vinegar, water, salt and sugar. Whisk in the oil, add the vegetables and coriander.
    3. Place the chicken and the marinade in an ovenproof dish in a preheated oven 180°C, gas mark 4, for 10 minutes. Sprinkle the sesame seeds over the chicken and cook for a further 10 - 15 minutes or until thoroughly cooked and the juices run clear. Remove from the oven and keep warm.
    4. Heat the oil in a wok or frying pan and stir-fry the pak choi for 1-2 minutes until just softened. Arrange on plates and top with the chicken, marinade and vinaigrette.

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    Drinks recommendation

    Houghton Gold Reserve Verdelho 1994/95, Western Australia


    Average user rating

    2 stars