This recipe screams 'quick and easy midweek meal' and its ready as quickly as opening a jar of sauce full of additives and preservatives and pouring that all over your chicken. Its a much lighter alternative to a cheeky takeaway, there is a fair bit of sugar in the recipe but no other nasties and at least you know exactly what's gone in to it. The chicken can easily be replaced with prawns or tofu.
The only mistake you might make is regretting not cooking bigger portions, everyone will be queuing up for seconds.
Prep time 10mins
Cooking time 15mins
2tbsp veg oil
2 medium chicken breast fillets, cut in to bitesize chunks
2tbsp cornflour
Salt
Pepper
2 garlic cloves, crushed
1tbsp ginger paste
2tbsp runny honey
2tbsp rice wine vinegar
2tbsp ketchup
1tbsp brown sugar
2.5tbsp soy
2tbsp sesame oil
1tbsp cornflour
1/2tbsp of water
Cooked basmati rice
2 spring onions, finely sliced
Sesame seeds
In a bowl add the cornflour and season with salt and pepper, about 1/4tsp of each, then add the chicken and toss until well covered.
In a large frying pan or wok heat the veg oil on a medium-high.
Once the oil is heated add the chicken in, cook until golden and cooked through, you can do this in batches if need be. Once your happy the chicken is cooked remove from the pan.
Allow the pan to cool slightly, if we put the sauce in and its still to hot the sugar and garlic with burn.
In a bowl add all of the sauce ingredients except the cornflour and water. Use a whisk to mix well.
Go back to the empty frying pan and wipe away any excess oil, just leave enough in the pan so that it looks lightly brushed.
Begin on a medium heat and add the sauce, you can up the heat as you go. Soon enough the sauce should be bubbling gently and thickening. If for some reason your sauce doesn't begin to thicken mix the cornflour and water together and then add to the sauce.
Once you have a lovely sticky sauce add the chicken back in and stir until coated.
Serve with sticky rice and garnish with sliced spring onion and extra sesame seeds.
