Serves four hungry geeks. Takes about 40 minutes to cook, including preparation time.
- 900g chicken, diced
- a splash of olive oil
- soy sauce
- ground black pepper
- Three thumb-sized pieces of root ginger, minced (or finely grated; experimentation has shown that it's quite difficult to clean ginger off our grater, though)
- 3 large onions, cut into strips
- 3 green chillies, deseeded and minced
- Half a jar (10g?) of mustard seeds
- Half a bottle of very cheap dry/medium white wine, or 400ml vegetable stock
- Two heaped dessertspoonfuls of honey
Heat oil in a large saucepan on medium-high heat while you chop the onions. Add onions to pan and stir. Chop the chillies and ginger, add to the pan and stir. Cook until the onions are translucent (while dicing the chicken). Add the chicken, mustard seeds and a large splash of soy sauce and cook until no visible pink is left.
Add the wine or stock, then stir in the honey, making sure you scrape off anything that's stuck to the bottom of the pan. Add extra soy sauce to taste. Cook for another ten minutes; turn the heat down to keep warm until you want to serve it. Eat with rice; freeze the rest.
(The previous version of this recipe used to include mustard powder with the honey, but I forgot last time I made it, and it didn't seem to make much of a difference. I've also swapped the order of onions and chicken around, since it definitely works better when the onions are pre-cooked. The latest revision added stock as an option instead of wine, since I cooked it when I didn't have any wine and stock seemed to work just as well.)