Jul 5, 2016
15-Minute Sticky Sesame Chicken
Take the stress out of dinner this evening with this “15 minute Sticky Sesame Chicken” recipe. This healthy dish by food guru, Helen from Scrummy Lane combines succulent chicken pieces coated in a sticky Asian sauce with toasted sesame seeds. According to Helen, “There are only four ingredients in the sauce – maple syrup, rice wine vinegar, soy sauce and ginger. These punchy flavours blend together beautifully to make a sweet and sour, glaze-y sauce, that clings to the chicken to make it taste sticky yet delicious.” Sounds like the perfect option for a fuss-free evening meal to us.
- 2 tablespoons raw sesame seeds
- 3 tablespoons water mixed with 1 tablespoon cornstarch
- 3 tablespoons soy sauce
- 3 tablespoons maple syrup
- 3 tablespoons rice wine (I used Japanese mirin, but Chinese rice wine is OK, too)
- about 2-inch piece fresh ginger, grated or finely chopped
- ½ teaspoon Chinese 5-spice
- 2 tablespoons plain flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- about 450 grams/1 pound boneless, skinless chicken breast, chopped into bite-sized pieces
- about 3 spring onions, chopped
- oil, for cooking
- rice to serve
- Heat a large skillet/frying pan on a medium heat, then toast the sesame seeds until a light golden colour (about 2 to 3 minutes). Transfer to a bowl.
- In a medium bowl, whisk together the water & cornstarch, soy sauce, maple syrup, rice wine, ginger & 5-spice. Set aside.
- Put the flour, salt and pepper onto a plate and roll the chicken in it until all of the chicken is lightly coated.
- Heat a good drizzle of oil in the pan on a medium-high heat, then brown the chicken for about 5 minutes until golden on all sides.
- Add the sauce to the pan and let it bubble and thicken for a minute or two. Serve the chicken over rice, then sprinkle generously with the toasted sesame seeds and chopped spring onions.
For more great recipe ideas, please visit http://www.hif.com.au/healthy-lifestyle-blog/recipes/default.aspx