Summary

Ingredients

• 600 g chicken breast
• 4 cm ginger, fresh
• 1 shallot (s)
• 1 clove garlic
• 3 tablespoon sesame oil
• 6 tablespoon soy sauce
• 1 stick lemongrass
• 0.5 teaspoon ½ sambal oelek
• 2 tablespoon lime juice
• 4 spring onion (s)
• 4 tablespoon apricot jam
• 4 tablespoon oil, for frying

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Instructions

1. Cut the chicken breast into bite-sized pieces. Finely chop the ginger, shallot, and garlic.
2. In a bowl, mix half the chopped ginger, the garlic, sesame oil, and 3 tablespoons of soy sauce. Finely chop the lemongrass and stir it into the bowl. Add the chicken pieces and stir until well coated. Cover and refrigerate for at least 3 hours or overnight.
3. While the chicken marinates, prepare the sauces. In one bowl, mix the remaining ginger, ½ teaspoon sambal oelek, remaining 3 tablespoons soy sauce, and lime juice. In a second bowl, wash the spring onions, cut them into rings, and stir in the apricot jam. Set both sauces aside.
4. Heat 4 tablespoon oil in a wok or large pan over medium-high heat. Add the marinated chicken, reserving the marinade liquid. Cook for 10 minutes, stirring frequently, until the chicken reaches 74 °C / 165 °F.
5. During the final 2 minutes of cooking, drizzle the reserved marinade over the chicken and stir to coat. Serve the chicken with both sauces.