Chicken breast with apricot sauce

Ingredients for 4 servings:

• 600 g chicken breast
• 4 cm ginger, fresh
• 1 shallot(s)
• 1 garlic clove(s)
• 3 tbsp sesame oil
• 6 tbsp soy sauce
• 1 stalk(s) lemongrass
• ½ tsp sambal oelek
• 2 tbsp lime juice
• 4 spring onions
• 4 tbsp apricot jam
• 4 tbsp oil, for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 40 minutes

Cut the chicken breast fillet into bite-sized pieces. Finely chop the ginger, shallot, and garlic. Mix half of the ginger with the garlic, sesame oil, and 3 tablespoons of soy sauce. Trim and wash the lemongrass, then stir in the finely chopped pieces. Add the chicken and mix. Marinate, covered, for at least 3 hours or overnight in the refrigerator. Mix the remaining ginger with the sambal oelek, the remaining soy sauce, and the lime juice. Trim and wash the spring onions, and slice them into rings. Mix the apricot jam with the spring onion rings. Heat the oil in a wok or frying pan and cook the chicken, stirring constantly. Drizzle some of the marinade over the almost cooked meat. Serve the meat with the sauce.