Soy Ginger Chicken
500 gm organic free range chicken thigh fillets.
1 long red fresh red chilli, finely chopped.
4 cm piece of fresh ginger, finely chopped.
1 table spoon peanut oil.
1 table spoon sesame oil.
2 table spoon agave syrup (can be substituted with maple syrup).
4 table spoons gluten free soya sauce.
Place both oils in a good non stick pan and heat.
When the oil is hot add the chicken pieces and brown off on both sides.
Once the chicken is almost cooked sprinkle the chopped chilli and ginger over the top.
Continue to cook on high turning occasionally for a further 5 mins. until the chicken is cooked through and nicely browned.
Pour the agave and soy sauce over the chicken and cook on a high heat for 2 – 3 minutes until the sauce rates a light glaze over the chicken.