Ingredients

Serving: Yield 4 pax

Ingredients:

1. chicken breasts (boneless and skinless), cut into 1/2-inch chunks

Marinade:

2. 80ml soy sauce
3. 4 tbsp Taverner’s Honey Mead
4. 4 tbsp Carob syrup
5. 1 tbsp minced garlic
6. 1 tbsp minced ginger
7. 250ml taverner’s honey ale
8. 1 tsp olive oil

Method:

1. In a large bowl combine all marinade ingredients.
2. Add chicken chunks and marinate overnight.
3. Lift chicken from marinade and set aside (if you want, you can skewer chicken onto bamboo sticks that have been soaked in water for 5 minutes.)
4. Pour marinade into a medium saucepan and bring to a boil over medium-high heat. Reduce to a simmer, and let reduce to about 1 cup, stirring occasionally.
5. Heat one tablespoon of olive oil in a large skillet or wok over medium-high heat.
6. Add chicken and cook for about 8 to 10 minutes.
7. Add reduced marinade and cook for further 3 minutes until chicken is glazed and cooked through.