Kikkoman invention test

Sticky Chilli & Ginger Chicken

by Maggie Flynn of Ballymoney


Kikkoman Soy Sauce
Balsamic Vinegar
Olive oil


Cut chicken into strips, finely chop one red chilli and about a thumb size piece of ginger either grated or cut into fine matchsticks. Mix together with the Kikkoman soy sauce and the balsamic vinegar. Leave to infuse flavours.

Add oil to wok and add marinated chicken. Cook over medium to high heat until chicken cooked through and sauce just becoming slightly sticky. Serve with noodles or salad for a low fat option.

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