Yes, another Ramsay dinner was made tonight! I like this recipe for a few reasons. First, it uses thigh meat which is super affordable, incredibly flavorful and is never dry when I cook it! Also, the meal is done in 30 minutes! That’s what’s up!
Ingredients:
Ingredients
- 8 skinless boneless chicken thighs
- Sunflower or peanut oil for frying
- 3 garlic cloves peeled and sliced
- 1 piece ½-inchof fresh ginger peeled and grated
- 1 red chile seeded and finely chopped
- 1 tsp peppercorns toasted and roughly ground
- Zest of ½ orange
- Pinch of sugar
FOR THE MARINADE
- cup ¼light soy sauce
- 2 Tbsp sherry wine
- 1 Tbsp rice vinegar
- Sea salt and freshly ground black pepper to taste
TO SERVE
- 3 scallions trimmed and roughly chopped
- soy sauce
- toasted sesame oil
Preparation:
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Cut each chicken thigh into three pieces, then mix together all the marinade ingredients with 2 tablespoons of water. Use to coat the chicken. Season and mix well, then leave in the fridge to marinate for up to 2 hours. (I only marinated 30 minutes and it was good!)
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Heat a heavy-bottomed frying pan or a wok over high heat, add a little oil, and saute the garlic, ginger, and chile for 3 minutes until tender and aromatic. Add the Sichuan peppercorns and orange zest and stir over the heat for 30 seconds.
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Add the chicken and the marinade. Sprinkle in the sugar and stir well. Cover the pan and cook the chicken over medium heat for 20–25 minutes until colored on all sides and the marinade has reduced to a sticky sauce.
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To serve, add the scallions and a drizzle each of soy sauce and sesame oil.
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Enjoy with rice noodles or rice!
Kwiatkowski Cookin' 