750g (26.5oz) of raw boneless skinless chicken thighs (trimmed of all visible fat), sliced into strips
1 tbs of freshly grated ginger root
sea salt and black pepper
½ teaspoon of onion powder
½ teaspoon of garlic powder
For the sweet and sticky sauce
4 tbs of maple syrup
3 tbs of balsamic vinegar
1 tbs of soy sauce
1 tbs of tomato paste (puree)
½ cup (120ml) of water
cooking oil spray (I used avocado)
Cooking method
Instructions
In a jug combine the water, maple syrup, balsamic vinegar, soy sauce and tomato puree.
Spray a frying pan over a high heat with some cooking oil spray.
Add the chicken, ginger, onion powder, garlic powder and seasoned well with salt and black pepper.
Fry until lightly golden on all sides. Remove and set aside.
Add the sauce ingredients to the frying pan and use a wooden spoon to scrape up any bits stuck to the pan, this will add flavour to your sauce.
Bubble the sauce on a high heat until it starts to thicken, you will know it is thickened enough if you run a wooden spoon through the sauce and the sauce divides.
Once the sauce is to this consistency, add back in the chicken and continue to simmer until the chicken pieces are well coated in the sauce and cooked through.
Taste and season with salt and black pepper as needed.
