Japanese Inspired Chicken with Chilli and Ginger
2 - 3 people
500 g chicken breasts
3 dessert spoons of tamari sauce
4 dessert spoons of balsamic vinegar
10cm by 10 cm piece of fresh ginger peeled and grated
3-4 dried red chillies
1 teaspoon toasted sesame seed oil
3-4 bok choi
Begin by preparing the chicken breasts, removing the fat and any sinew that is still attached and cutting into larger pieces. The key is you want pieces that are not too fat or they will take ages to cook, if the breasts are thick then try to slice them in half. When you have your pieces, use a sharp knife to score the outside edge so the marinade can seep well into the flesh.
In a large mixing bowl, mix together the tamari sauce, balsamic vinegar, grated fresh ginger and then chop in the chillies. Add the chicken and marinade for 1-2 hours before cooking. When ready to cook, begin by heating a frying pan while you get the water to boil in a steamer. Add the bok choi to the steamer and time 6 minutes, then add the sesame oil then meat to the frying pan and fry for around a minute and a half on each side before adding the marinade to the pan as well. Continue to cook turning once or twice until the bok choi are ready after 6 minutes, then serve and pout the now reduced sauce over the meat.