• Chicken Mandalay

    Serves: 4 - 6
    Cooking Time: 40 mins + overnight for marinating

    Ingredients

    • 1kg skinless boneless chicken breasts, beaten flat
    • Marinade

    • 125ml (½ cup) soy sauce
    • 125ml (½ cup) dry sherry
    • 15ml (1 tbsp) fresh ginger, finely chopped
    • 2 garlic cloves, crushed
    • Dressing

    • 60ml (¼ cup) olive oil
    • 125ml (½ cup) vinegar
    • 15ml (1 tbsp) soy sauce
    • 20ml (4 tsp) Dijon mustard
    • freshly ground black pepper, to taste
    • 70g cornflour
    • 60g (½ cup) cake flour
    • 2,5ml (½ tsp) salt
    • 30ml (2 tbsp) sunflower oil
    • 6 spring onions, sliced diagonally
    • 60ml (¼ cup) slivered almonds, roasted
    • 500g fusilli pasta, cooked
    • 1 cos lettuce, shredded

    Instructions

    1

    Put the chicken in a large bowl. Mix all the marinade ingredients together. and pour over the chicken. Cover and marinate overnight in the refrigerator.

    2

    Mix all the dressing ingredients together and refrigerate until needed.

    3

    Mix the cornflour, flour and salt in a bowl. Remove the chicken pieces from the marinade and dip them in the flour mixture.

    4

    Heat the oil in a wok or large frying pan and fry the chicken in batches until golden and crispy. Drain and allow to cool completely.

    5

    Once cool, cut the chicken into bite-sized chunks.

    6

    Toss the chicken, spring onions, almonds and pasta with enough dressing to coat well. Arrange the lettuce on a serving platter and top with the chicken mixture.

     

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