Soy chicken with wild mushrooms and lightly pickled vegetables

Lightly pickled vegetables help to cut through the rich, soy-flavoured chicken in this stunning main dish. This soy chicken recipe makes a brilliant midweek dinner, so long as you’ve marinated the chicken beforehand and set aside an hour to pickle the vegetables.

Print Recipe

Soy chicken with wild mushrooms and lightly pickled vegetables Yum

Course

Main Dish

Cuisine

Asian, Chicken, Fakeaway, Japanese, Oriental, Stirfry

Prep Time

2 Hours (Marinade)

Cook Time

40 Minutes

Servings

People

Ingredients

Marinated chicken breasts

• 4 Chicken Breast
• 80 ml of soy sauce
• 80 ml of water
• 3 tsp dark soya sauce
• 4 tbsp of brown sugar
• 50 ml of rice wine
• 3 slices of fresh ginger
• 2 Garlic clove

Pickled vegetables

• 120 ml of red wine vinegar
• 120 ml of water
• 3 tbsp of caster sugar
• 1 tbsp of salt
• 8 asparagus spears
• 1 carrot
• 1 red pepper
• 12 in mangetout cuthalf lenghtways

To plate

• 6 shiitake mushroom
• 1 small onion
• 2 tbsp of olive oil
• 2 spring onion

Course Main Dish Cuisine Asian, Chicken, Fakeaway, Japanese, Oriental, Stirfry Prep Time 2 Hours (Marinade) Cook Time 40 Minutes Servings People Ingredients Marinated chicken breasts 4 Chicken Breast 80 ml of soy sauce 80 ml of water 3 tsp dark soya sauce 4 tbsp of brown sugar 50 ml of rice wine 3 slices of fresh ginger 2 Garlic clove Pickled vegetables 120 ml of red wine vinegar 120 ml of water 3 tbsp of caster sugar 1 tbsp of salt 8 asparagus spears 1 carrot 1 red pepper 12 in mangetout cuthalf lenghtways To plate 6 shiitake mushroom 1 small onion 2 tbsp of olive oil 2 spring onion

Instructions

1. First prepare the chicken. Combine the marinade ingredients in a large bowl and mix well. Make 2-3 diagonal cuts on each side of the chicken breasts, place the breasts in the marinade and leave for anywhere between 4 and 24 hours to marinate. The longer you leave it, the more intense the flavour will be.
2. Meanwhile, combine the red wine vinegar, water, sugar and salt in a pan and bring to a simmer, leave until the salt and sugar dissolve.
3. Remove the vinegar mixture from the heat. Slice the asparagus spears in half lengthways and place in a heatproof bowl along with the other prepared vegetables.
4. While the marinade is still warm, pour over the top of the vegetables and cover with cling film. Set aside for at least an hour to pickle.
5. Test to see if the vegetables are pickled - they should be slightly tender, but still crunchy. When ready, strain and store in the fridge until ready to serve.
6. Remove the chicken from the marinade but retain the juices.
7. In a large pan, heat the oil, add the chicken and cook until golden brown. Remove from the pan and add the onions.
8. Cook the onions until soft, then add the juices from the marinade and the wild mushrooms. Return the chicken back to the pan, bring to a gentle simmer and cook for 30 minutes.
9. Remove the pickled vegetables from the fridge and allow to come up to room temperature. Once the chicken is ready, add some of the juices to the vegetables, toss to coat and place in the centre of each plate.
10. Slice the chicken and arrange on top, garnish with the spring onions and serve immediately.