Marinade chicken strips




  • 4 skinless chicken breasts
  • 6 spring onions, finely sliced
  • 1 pinch of salt
  • 2 tbsp of sesame seeds, toasted
  • 1 pinch of black pepper
  • 1 tbsp of olive oil


  • 4 tbsp of olive oil
  • 2 tbsp of sesame oil
  • Juice of 1 lime, or lemon
  • 10g of fresh ginger, finely chopped
  • 2 chillies, chopped with seeds removed
  • 1 bunch of coriander, leaves removed, chopped
  • 2 tbsp of soy sauce
  • 2 tbsp of honey
  • 1 tbsp of Worcestershire sauce


  1. Mix together all the ingredients for the marinade in a bowl. Leave aside for the time being.
  2. Slice the chicken breasts into 1cm strips crossways. Mix with the marinade with your hands covering the breasts well. Allow to marinate for an hour or ideally more time.
  3. To make the cucumber relish, peel the cucumber and halve them lengthways, then slice the halves into very thin strips.
  4. Slice the onion finely then peel and chop up the tomatoes. Take off the leaves from the coriander before chopping it up.
  5. Combine all the relish ingredients in a bowl. Season and leave aside until needed.
  6. Preheat the oven to 200°C/gas mark 6.
  7. When the chicken is ready heat up a wok or ridged frying pan with some oil over a medium heat. Quickly colour the chicken in the pan.
  8. Place the chicken strips into a baking tray and oven cook for 5 minutes.
  9. Take the chicken out of the oven and season well. Scatter the spring onions and toasted sesame seeds over.
  10. Serve on plates with the relish on the side.

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