Recipe Cold Chicken Strips


Staff member


  • 4 large chicken breasts
  • 75g fresh ginger, grated (no need to peel)
  • ¼ cup soy sauce
  • 3 tbsp rice vinegar
  • ¼ cup lemon juice
  • 1 tbsp mirin
  • 1 tbsp honey
  • 3 garlic cloves, minced
  • ½ tsp salt
  • ½ tsp pepper

  1. Mix all the ingredients of the marinade in a small mixing bowl. Set aside.
  2. Pound the chicken breasts until they are about 1cm thick.
  3. Pour half the marinade in a shallow non metal baking dish. Add chicken breast and pour the rest of the marinade over the chicken.
  4. Cover with a plastic film and place in the refrigerator to marinate for at least 8 hours.
  5. Preheat your grill to medium-high heat
  6. Remove the chicken breasts from the marinade place them on the grill. Close the lid and let the breasts cook for about 5-6 minutes then flip them over.
  7. Continue cooking for about 5 minutes, or until cooked through.
  8. Allow the chicken breasts to cool completely in the fridge before cutting them into strips.

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