Oriental-style chicken with guacamole
This incredibly easy spiced Oriental chicken dish with guacamole from Great British Chef Galton Blackistone is simple to prepare and divine to eat
- Serves6
- Preparation Time10 mins
- Cooking Time2 hours 10 mins
Ingredients
Chicken
- 4 boneless and skinless chicken breasts
- Sea salt
- Freshly ground black pepper
Marinade
- 4 tbsp of olive oil
- 2 tbsp of sesame oil
- 1 lime, juiced
- 1 piece of fresh ginger, peeled and grated
- 2 red chillies, finely chopped
- 1 bunch of coriander, leaves removed and roughly chopped
- 2 tbsp of Kikkoman soy sauce
- 2 tbsp of honey
- 1 tbsp of Worcestershire sauce
Guacamole
- 2 avocados, skinned and chopped
- 2 limes, juiced
- 1 garlic clove, crushed to a paste
- 4 tbsp of fresh coriander, chopped
- 1 shallot, finely chopped
- 150ml of olive oil
- 1 dash of Tabasco
- Salt
- Freshly ground black pepper
Method
For the marinade, place the grated fresh ginger, chopped red chillies, chopped coriander, soy sauce, honey, Worcestershire sauce, lime juice, olive oil and sesame oil into a bowl and mix to combine.
Cut the chicken breasts into 1cm strips and place them in the bowl with the marinade. Stir well to coat the chicken evenly, cover the bowl with cling film and leave to marinate in the fridge for at least one hour.
For the guacamole, place the chopped avocados into a bowl and add the lime juice immediately. Then add the crushed garlic clove, chopped fresh coriander, chopped shallot, olive oil and Tabasco sauce and mix well. Season, to taste, with salt and freshly ground black pepper and set aside. If not serving the guacamole straight away, lay a piece of cling film directly onto the surface of the guacamole and push out any air, to prevent it going brown.
Preheat the oven to 200°C / gas mark 6. While the oven is heating, sear the marinated chicken strips in a griddle pan. Cook the strips over a high heat for 1-2 minutes, turning once so they brown nicely on both sides.
Transfer the chicken strips to a baking sheet and place into the oven to cook for a further five minutes, or until completely cooked through.
Remove the chicken from the oven and season with coarse sea salt and freshly ground black pepper. Serve with a spoonful of guacamole served alongside.
