1/2 glass white wine
1 tsp sugar
3 tbsp soy sauce
1 inch fresh ginger
2 Chicken breasts
1 tbsp olive oil
10 green beans
3 cups basmati rice
1/4 of a cucumber
1/2 cup cashew nuts (optional)
Mix the wine, sugar and soy sauce together. Peel the ginger, finely grate and add to the mixture. Slice the chicken breasts into strips and add to the marinade.
Cover the rice with cold water and bring to boil. Turn down to simmer until cooked.
Finely chop the onion. Wash the beans, top and tail then cut in half. Heat the olive oil in a frying pan and gently fry the onion until it begins to brown. Add the beans and chicken with it’s marinade. Stir occasionally. The sauce should reduce and as soon as the chicken is cooked through it is ready to serve.
Peel and cube the carrots, wash and cube the cucumber. Mix and place in a bowl for a crunchy side salad.
Serve the Ginger Chicken with the plain rice, the cubed salad and a bowl of cashew nuts to sprinkle on top.