Ginger Chicken

1 teaspoon grated fresh ginger root

1Tablespoon soy sauce

1 Tablespoon rice vinegar mixed with pinch sugar

1 Tablespoon chicken stock

455 g thinly sliced chicken

45 ml vegetable oil

In a large bowl, mix together the ginger, soy sauce, rice vinegar and vegetable stock. Add the sliced chicken cover, and marinate for about 1 hour.

Heat the oil in a skillet or wok over high heat. Add the chicken, and fry until brown. The chicken should have a dark crispy look to it. Do not cook on low or medium heat, as the juices will not cook fast enough to get a crispy texture. Discard leftover marinade.

* As somebody (that would be me) didn't buy enough chicken breasts, we actually used chicken thighs with bones. After we browned the chicken, we put it in a 200 C over to finish cooking and crisp up. As a substitute, it worked fine :-)