Marinated chicken strips with cucumber relish

by Galton Blackiston
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servings4
50 minutes

Ingredients

Chicken

  • 4 skinless chicken breasts
  • 6 spring onions, finely sliced
  • 2 tbsp of sesame seeds, toasted
  • 1 pinch of black pepper
  • 1 pinch of salt
  • 1 tbsp of olive oil

Marinade

  • 4 tbsp of olive oil
  • 2 tbsp of sesame oil
  • juice of 1 lime, or lemon
  • 10g of fresh ginger, finely chopped
  • 2 chillies, chopped with seeds removed
  • 1 bunch of coriander, leaves removed, chopped
  • 2 tbsp of soy sauce
  • 2 tbsp of honey
  • 1 tbsp of Worcestershire sauce

Cucumber relish

  • 1 cucumber
  • 2 tomatoes
  • 1/2 red onion
  • 1 bunch of coriander, leaves removed and lightly chopped
  • 2 tsp lime juice
  • 2 tbsp of olive oil
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 4 spring onions

Method

1
Combine all the ingredients for the marinade in a bowl. Mix well and set aside
  • 4 tbsp of olive oil
  • 2 tbsp of sesame oil
  • juice of 1 lime, or lemon
  • 10g of fresh ginger, finely chopped
  • 2 chillies, chopped with seeds removed
  • 1 bunch of coriander, leaves removed, chopped
  • 2 tbsp of honey
  • 1 tbsp of Worcestershire sauce
  • 2 tbsp of soy sauce
2
Slice the chicken breasts diagonally into 1cm strips. Place in the marinade and gently mix. Leave to marinate for at least 1 hour
  • 4 skinless chicken breasts, skin removed
3
Meanwhile, prepare the cucumber relish. Peel the cucumber and slice in half lengthways, then finely slice into thin strips
  • 1 cucumber, peeled and chopped
4
Peel and chop the tomatoes, and finely slice the onion. Remove the leaves from the coriander and roughly chop
  • 2 tomatoes
  • 1/2 red onion
  • 1 bunch of coriander, leaves removed and lightly chopped
5
Mix all the relish ingredients together in a bowl. Season with a pinch of salt and pepper and set aside
  • 1 tsp lime juice
  • 2 tbsp of olive oil
  • 1 pinch of salt
  • 1 pinch of black pepper
6
Preheat the oven to 200°C/gas mark 6
7
Once the chicken has marinated, heat a wok or ridged frying pan over a medium heat until hot. Quickly sear the chicken in oil until nicely coloured
  • 1 tbsp of olive oil
8
Transfer the chicken strips to a baking tray or roasting tin and cook in the oven for a further 5 minutes
9
Remove from the oven and season with salt and ground black pepper. Sprinkle over the spring onions and toasted sesame seeds
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 6 spring onions
  • 2 tbsp of sesame seeds, toasted
10
Spoon the relish onto plates along with the chicken strips. Serve immediately