Le Tasting Room

A lovely recipe that takes advantage of fresh summer cucumbers that are in our gardens at the moment. The marinade can easily take more chicken so no need to increase the quantity if you want to feed more people.  It would be good on the bbq as well as cooked in the wok.

600g chicken breasts cut into fine strips

2 cloves garlic, shopped finely

125ml mirin (or dry sherry)

60ml orange juice

60 ml rice vinegar

1 tbs sesame oil

2 tbs grated ginger

2 cucumbers, peeled and cut into thin batons

6 spring onions sliced finely

bunch of coriander, chopped roughly

1 ripe mango, cut into thin strips

Dressing

60 ml soy sauce

2 tbs mirin or dry sherry

1 tbs rice wine vinegar

1 tsp sesame oil

1 tsp grated ginger

1 cup coarsely chopped peanuts

Combine chicken, garlic, mirin, honey, soy, orange juice, rice vinegar, sesame oil and ginger in a bowl and leave to marinate for 30 mins.

Mix cucumber, spring onion and coriander in a bowl and place in the fridge.

Preheat wok over moderate heat.  Add 1 tbs of the marinade mixture and stir-fry chicken until cooked through.

Serve warm or cold.  Place chicken on plate and top with mango slices, cucumber mix, spoon over dressing and sprinkle with chopped nuts.

Enjoy with a glass of something light and fruity - a Chinon rosé would work well as would a slightly off-dry Vouvray.