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Hannah Lewry

Recipes & Articles by Hannah Lewry

Apple recipes

Mint-and apple-dressed garden lettuce bowls

Grilled halloumi, sweet strawberry and tomato salad

5 minutes

Dip recipes

Smoked trout salad with ricotta fritters and buttermilk dressing

10 minutes

Chicken recipes

Peri-peri spatchcock chicken with apple-and-mint tzatziki

50 minutes

Braai recipes

Green chicken curry with mangetout, sugar snaps and apple-chilli-sambal

20 minutes

Chicken recipes

Lemon-and-black pepper chicken kebabs with chickpea salad

20 minutes

Chicken recipes

Crispy chicken wings with apple-and-red onion slaw and sriracha mayo

30 minutes

Chicken recipes

Sticky ginger chicken and crunchy greens with sesame noodles

30 minutes

Sticky ginger chicken and crunchy greens with sesame noodles

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes, plus 10 minutes' soaking time

Cooking Time 30 minutes

Ingredients

1 x 5 cm piece fresh ginger, peeled
1 x 8-portion pack free-range chicken portions (thighs and drumsticks)
2 T olive oil
Sea salt and freshly ground black pepper, to taste
200 g Woolworths wholewheat noodles, cooked according to package instructions
1 t sesame oil
2 T soya sauce
140 g mangetout, cut into matchsticks
120 g sugar snap peas, halved lengthways
1 T sesame seeds, toasted
Microgreens, to garnish

Method

Shave the ginger into thin ribbons using a vegetable peeler and soak in boiled water for 10 minutes.
Rub the chicken portions with a little olive oil, season and place in a heavy-based pan over a very high heat and top with the soaked ginger shavings. Cover with a lid to steam fry. Don’t disturb the chicken – this gives it a chance to brown and caramelize. After 10–15 minutes, turn over the chicken pieces and cook until cooked through.
Serve the chicken with the hot noodles tossed with the sesame oil and soya sauce, topped with the mangetout and sugar snap peas. Garnish with the sesame seeds and microherbs.

Cook's note: The beauty of this dish is that you are steam- frying your chicken – keeping the lid on the pan while cooking retains the moisture and the high heat helps to caramelise the meat. Keep the faith people, the chicken won’t burn! P.S. Use the ginger-soaking water to make ginger tea.

Discover more chicken recipes here.

Abi’s fireside nori butter

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Recipes & Articles by Hannah Lewry

Mint-and apple-dressed garden lettuce bowls

5 new ways with cream cheese

Grilled halloumi, sweet strawberry and tomato salad

Spinach-and-pistachio pesto

Carrot cakes with honey glaze

Smoked trout salad with ricotta fritters and buttermilk dressing

Peri-peri spatchcock chicken with apple-and-mint tzatziki

Tamatiesmoor

Green chicken curry with mangetout, sugar snaps and apple-chilli-sambal

Lemon-and-black pepper chicken kebabs with chickpea salad

Crispy chicken wings with apple-and-red onion slaw and sriracha mayo

Sticky ginger chicken and crunchy greens with sesame noodles

Sticky ginger chicken and crunchy greens with sesame noodles

Ingredients

Method