Marinated chicken strips with cucumber relish
Item 1 of 1
A refreshingly zingy cucumber relish is the perfect foil to the sweet, sticky and fiery marinade Galton Blackiston uses to coat his chicken breast strips in this tasty Summer recipe.
First published in 2015
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Ingredients
Metric
Imperial
Chicken
- 4 skinless chicken breasts
- 6 spring onions, finely sliced
- 2 tbsp of sesame seeds, toasted
- 1 pinch of black pepper
- 1 pinch of salt
- 1 tbsp of olive oil
Marinade
- 4 tbsp of olive oil
- 2 tbsp of sesame oil
- juice of 1 lime, or lemon
- 10g of fresh ginger, finely chopped
- 2 chillies, chopped with seeds removed
- 1 bunch of coriander, leaves removed, chopped
- 2 tbsp of soy sauce
- 2 tbsp of honey
- 1 tbsp of Worcestershire sauce
Cucumber relish
- 1 cucumber
- 2 tomatoes
- 1/2 red onion
- 1 bunch of coriander, leaves removed and lightly chopped
- 2 tsp lime juice
- 2 tbsp of olive oil
- 1 pinch of salt
- 1 pinch of black pepper
- 4 spring onions
SAVE RECIPE
Method
1
Combine all the ingredients for the marinade in a bowl. Mix well and set aside
- 4 tbsp of olive oil
- 2 tbsp of sesame oil
- juice of 1 lime, or lemon
- 10g of fresh ginger, finely chopped
- 2 chillies, chopped with seeds removed
- 1 bunch of coriander, leaves removed, chopped
- 2 tbsp of honey
- 1 tbsp of Worcestershire sauce
- 2 tbsp of soy sauce
2
Slice the chicken breasts diagonally into 1cm strips. Place in the marinade and gently mix. Leave to marinate for at least 1 hour
- 4 skinless chicken breasts, skin removed
3
Meanwhile, prepare the cucumber relish. Peel the cucumber and slice in half lengthways, then finely slice into thin strips
- 1 cucumber, peeled and chopped
4
Peel and chop the tomatoes, and finely slice the onion. Remove the leaves from the coriander and roughly chop
5
Mix all the relish ingredients together in a bowl. Season with a pinch of salt and pepper and set aside
- 1 tsp lime juice
- 2 tbsp of olive oil
- 1 pinch of salt
- 1 pinch of black pepper
6
Preheat the oven to 200°C/gas mark 6
7
Once the chicken has marinated, heat a wok or ridged frying pan over a medium heat until hot. Quickly sear the chicken in oil until nicely coloured
- 1 tbsp of olive oil
8
Transfer the chicken strips to a baking tray or roasting tin and cook in the oven for a further 5 minutes
9
Remove from the oven and season with salt and ground black pepper. Sprinkle over the spring onions and toasted sesame seeds
- 1 pinch of salt
- 1 pinch of black pepper
- 6 spring onions
- 2 tbsp of sesame seeds, toasted
10
Spoon the relish onto plates along with the chicken strips. Serve immediately
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