Chicken Fillet in Soy Sauce Marinade

1. 1

   Cut the chicken fillet into long, thin strips.

   5 min

2. 2

   Mix the egg white, 15 ml of the soy sauce, 10 ml of the apple cider vinegar and all the cornstarch in a bowl. Coat the chicken in this mixture, cover and marinate in the refrigerator for 40 minutes. Reserve the remaining 45 ml soy sauce and 10 ml vinegar separately for the finishing sauce.

   40 min

3. 3

   Heat half the sunflower oil in a large frying pan over medium-high heat. Fry half the chicken in a single layer, turning, for about 6 minutes, until browned and the thickest pieces reach 74°C internally on a food thermometer. Transfer to a clean plate. Repeat with the remaining oil and chicken. Allow longer if needed to reach 74°C; the time depends on the thickness of the strips and the pan.

   12 min

4. 4

   In a clean bowl, mix the reserved 45 ml soy sauce, 10 ml apple cider vinegar and the honey.

   1 min

5. 5

   Return all the cooked chicken to the pan. Pour in the honey, soy and vinegar mixture, add the sesame seeds and toss over the heat for 2–3 minutes, until the sauce thickens and coats the chicken.

   3 min

6. 6

   Sprinkle chopped green onions on the finished dish and serve.

1 serving ≈ 188 g

Nutrition values are estimates. - means data is unavailable.