Minced chicken with coriander & fish sauce

Minced chicken with coriander & fish sauce

Tender chicken with a delicious, salty yet sweet sauce. It’s easy to make and only uses a handful of ingredients, but the taste is fantastic.

, 21 September 2015

(1 vote)

Minced chicken with coriander & fish sauce

  • 1 Hour

  • Serves: 4

  • Price: £1.26 per serving

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Nutritional Info
Each 540g serving contains

  • Energy

    2035KJ

    486KCAL

    24%

  • Fat

    9.2g

    low

    13%

  • Saturates

    2.2g

    low

    11%

  • Sugars

    5.4g

    low

    6%

  • Salt

    3.78g

    high

    63%
of your reference intake.
Typical energy values per 100g: 377kJ/90kcal.
Ingredients
  • 2 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 1 ½ tbsp cornflour
  • 1 ½ tbsp sugar
  • ¼ tsp white pepper
  • 680g pack Butcher’s Selection Chicken Thighs, skin discarded
  • 1 tbsp oil
  • 2 cloves garlic, finely chopped
  • 2 tbsp fish sauce
  • 1 ½ tbsp cornflour, mixed with 2 tbsp cold water
  • 40g coriander, chopped (stalks and all)
  • 4 balls of wonton or egg noodles
Method

  • In a large bowl, mix 1 tbsp of the oyster sauce, the soy sauce, the cornflour and ½ tsp sugar. Put the chicken thighs in the mixture and leave to marinate at room temperature for at least 15 minutes, making sure the thighs are evenly covered.

  • Put the oil in a wok or frying pan over a medium heat. Add the garlic and fry for 1 minute, until softened, but not coloured. Add the marinated chicken and gently fry for 15-20 minutes, turning occasionally, or until cooked through and the meat easily pulls away from the bone. Remove the meat, using a slotted spoon, allow to cool slightly then roughly chop, discarding the bone.

  • Add the fish sauce and 1 tbsp sugar to the pan. Add 250ml water and stir. Bring to the boil, then gently simmer for 5 minutes until the mixture begins to reduce slightly.

  • Add the chicken and cornflour mixture back to the pan, and bring back to the boil – the sauce should continue to thicken after about a minute, coating the chicken. Add the coriander and turn off the heat.

  • Cook the noodles according to packet instructions. Drain well, then coat lightly with the sesame oil. Season with the remaining oyster sauce. Stir in the chicken mixture and serve immediately.