Speedy Sesame Chicken
Quicker, easier, and healthier than the traditional. Ready in less than 20 minutes, this is a delicious midweek dinner.
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Servings: 2
Ingredients
- 2 chicken breasts cut into bite-sized pieces
- 1 tbsp cornflour
For the sauce:
- 2 tsp garlic paste
- 2 tsp ginger paste
- 80 ml chicken stock
- 2 tbsp soy sauce
- 2 tbsp tomato ketchup
- 1 tbsp honey
- 1½ tbsp toasted sesame oil
- 1 tsp cornflour mixed with 1 tbsp cold water
To serve:
- Toasted sesame seeds
- Spring onions finely sliced
Instructions
- Place the chicken into a bowl with the cornflour and a pinch of salt and plenty of black pepper. Toss until every piece is evenly coated.
- Heat some cooking oil in a large frying pan or wok over a high heat. Fry the chicken for 6 to 8 minutes, turning regularly, until golden, lightly crispy and cooked through. Remove to a plate.
- Reduce the heat to medium. Add the garlic paste and ginger paste to the pan and cook for 30 seconds, stirring continuously.
- Stir in the chicken stock, soy sauce, tomato ketchup, honey, and toasted sesame oil. Bring to a gentle simmer.
- Pour in the cornflour slurry and simmer for 1 to 2 minutes until the sauce thickens into a rich, glossy glaze.
- Return the chicken to the pan and toss until every piece is coated in the sticky sesame sauce.
- Dish it up with fluffy rice and some green veg, then sprinkle over the sesame seeds and sliced spring onions.