Ingredients

• 50g/1¾oz beansprouts
• 50g/1¾oz mangetout
• finely sliced into sticks
• 50g/1¾oz carrot
• finely sliced into sticks
• 2 tbsp dashi stock (available from some large supermarkets)
• 1 tbsp stock syrup (see tip)
• 1 tbsp rice wine vinegar
• ½ tbsp fish sauce
• 3 tbsp lemon juice
• 50ml/2fl oz soy sauce
• 1 tbsp each of oil and butter
• 2 shallots
• finely chopped
• 1½ garlic cloves
• finely chopped
• 60g/2¼oz fresh root ginger
• finely grated
• 300g/10½oz almonds
• chopped and toasted
• 4 tbsp clear honey
• 5 tbsp chicken stock
• 5 tbsp soy sauce
• 1 lime
• juice only
• 1 red chilli
• finely chopped
• small handful coriander leaves
• finely chopped
• vegetable oil
• for deep frying
• 75g/2½oz plain flour
• 2 medium free-range eggs
• beaten
• 100g/3½oz Japanese panko breadcrumbs
• 4 large chicken breasts
• skinless and boneless
• cut into strips
• few sprigs coriander
• to garnish

Directions

• Mix the vegetables together and set aside.
• For the ponzu dressing
• mix all the ingredients together
• pour into a container and set aside.
• For the almond satay
• melt the butter and oil in a saucepan. Add the shallot and garlic and gently fry until soft
• but not coloured. Add the ginger and cook for 5 minutes. Stir in the almonds
• honey
• stock
• soy sauce and lime juice. Cook for 2 minutes more or until combined. Remove from the heat
• then stir in the chilli and coriander. Set aside.
• For the chicken goujons
• preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Place the flour
• eggs and breadcrumbs in separate shallow bowls. Dredge the chicken strips in the flour
• then dip in the egg and coat in breadcrumbs.
• Lower the chicken goujons into the hot oil (you may need to do this in batches) and cook for 5 minutes or until the chicken is cooked through and the breadcrumbs golden-brown. Remove using a slotted spoon and drain on kitchen paper.
• Serve the chicken goujons with the raw vegetables alongside. Pour over a spoonful of warm almond satay
• then 3 tablespoons of ponzu dressing. Garnish with a few coriander leaves.