• 3 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • 1 teaspoon rice vinegar
  • 3 cm (1¼ inch) piece root ginger, peeled and finely chopped
  • 1 garlic clove, crushed
  • 1 tablespoon Chinese chilli paste
  • ½ teaspoon Szechuan peppercorns, ground
  • 1 tablespoon dark sesame oil
  • 4 x 125 g (4 oz) boneless, skinless chicken breasts
  • fresh coriander leaves, chopped, to garnish

Mix together all the ingredients except the chicken in a shallow dish to make the marinade. Add the chicken breasts, coat well with the marinade and leave to marinate at room temperature for 2 hours.

Heat a griddle pan (or ordinary frying pan). Cook the chicken for 8–10 minutes on each side and garnish with coriander. Serve with soba noodles and stir-fried oyster mushrooms.

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