Crispy Asian chicken stir-fry with plum tomatoes and cucumber
From the foundersAlexander Eriksson·Founder & CEO
A colourful, protein-rich chicken stir-fry with Asian flavours of ginger, garlic and soy, served with a fresh salad of seasonal cucumber and plum tomatoes.
Ingredients
2 servings
- 500 gboneless chicken thighs
- 2.5 dljasmine rice
- 250 gPlum tomatoes
- 0.5 stCucumber
- 1.5 msksesame oil
- 3 mskJapanese soy sauce
- 2 tskfresh ginger
- 2 stgarlic clove
- 2 mskneutral rapeseed oil
- 2 stspring onions
- 1 mskrice vinegar
How to make it
- 1
Cook the jasmine rice according to the packet instructions.
- 2
Cut the chicken thighs into even, medium-sized strips.
- 3
Halve the plum tomatoes and dice the cucumber. Mix them in a bowl with the rice vinegar and a pinch of salt. Set aside.
- 4
Heat half the rapeseed oil in a large frying pan or wok over high heat. Fry the chicken until nicely browned and cooked through, about 6-8 minutes. Remove the chicken and set aside on a plate.
- 5
Reduce to medium heat, add the rest of the rapeseed oil, the grated ginger and grated garlic. Stir-fry quickly for 30 seconds without letting it burn.
- 6
Return the chicken to the pan with the Japanese soy sauce and sesame oil. Toss so everything is coated in the flavours and heated through.
- 7
Fold in the sliced spring onion just before serving.
- 8
Serve the hot Asian chicken with the freshly cooked jasmine rice and the fresh tomato and cucumber salad.
Kitchen tips
- Let the pan get really hot before adding the chicken so it gets a nice sear instead of stewing in its own juices.
- Use chicken thighs rather than breast for a juicier result that won't dry out in the wok.
AI-generated content. Always verify ingredients and allergen information yourself.
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