Asian-Inspired Sticky-Sweet-Sesame Chicken
It’s only been in the past year that I started eating meat again after twelve years of being a vegetarian and, as a vegetarian, I wasn’t a huge fan of Asian food – far too many iffy tofu dishes later I learnt my lesson and stuck with other cuisines. However, since deciding to be a carnivore once more I have found that Chinese, Thai and Korean foods suddenly seem an awful lot more appealing. And, as is the case with me, I wanted desperately to have a go at making something Asian inspired – hopefully, in the future, I’ll be exploring further recipes and flavours from the East!
It’s entirely up to you what you serve this with, I went for boiled rice and broccoli but I’m sure it would work just as well with noodles or fried rice or whatever you fancied. This is a recipe for three and if you like the sound of it – and are still a veggie – just pop in quorn or tofu instead of chicken!
4 tbsp clear honey
80 ml soy sauce
200 ml water
2 tbsp sesame seeds
2 tbsp chilli flakes
2 tbsp ground ginger (although fresh would work beautifully, in fact better!)
½ tsp cinnamon
2 cloves of garlic
6 roughly chopped spring onions
1 carrot cut into thin batons
3 free range chicken breasts
100g plain flour
Add your honey, soy sauce, ginger, cinnamon and water together in a jug and pop in the fridge.
Chop your chicken into strips/cubes (honestly in this kind of recipe, life’s too short to worry about perfect strips of poultry…) and coat in flour. This will dry out the meat a little, work as a thickening agent for the sauce and crisp up the chicken.
Add a generous drizzle of oil to a pan (you can use olive but one infused with ginger or sesame is pretty tasty!) and heat for a couple of minutes slowly before adding the chicken.
Once the chicken is browned off, turn the heat down a little and add the onions, garlic and carrot. You don’t want these to brown or crisp just go soft and translucent.
After ten minutes or so pour in your sauce you made earlier and give it a good stir, coating everything in the pan.
Wait until the sauce is almost boiling then turn the heat right down and add in the chilli flakes and sesame seeds. Cover and allow to simmer for twenty minutes.
In those twenty minutes you can prep anything else for the dish – if you do choose to do broccoli don’t forget to steam it until it’s al dente; veggies are much better with some crunch!
After twenty minutes your chicken should be tender, the onions and carrots sticky and caramelised and the sauce should be sweet, sticky and filled with a gentle heat.
Serve up and enjoy!