Total time: 25 minutes
2 x 350 g packs essential chicken mini breast fillets
30g fresh root ginger, finely grated
3 cloves garlic, crushed
1 tbsp light brown soft sugar
1 small ripe pear, coarsely grated
3 tbsp dark soy sauce
1 tbsp toasted sesame oil
1 tsp hot chilli powder
Place the chicken in a single layer between sheets of cling film.
Gently bash with a rolling pin until under 1cm thick. Season and mix with the remaining ingredients. Set aside for 5 minutes.
Heat a heavy, non-stick frying pan until smoking hot.
Add the chicken, wiping off the excess marinade, and cook in batches, turning for 4-5 minutes, until charred, piping hot and the chicken is cooked through with no pink meat.
Remove from the heat.
Add the marinade to the pan with 50ml water, bubble until thickened and pour over the chicken.
Delicious served with rice and steamed greens.
Recipe and image courtesy of Waitrose.com