Prep: 5 mins
Cook: 15 mins
Easy Serves 4
Ingredients
2 tbsp toasted sesame oil
6 skinless and boneless chicken thighs, sliced
2 large garlic cloves, crushed
1 thumb-sized piece ginger, grated
50g runny honey
30ml light soy sauce
1 tbsp rice wine vinegar
1 tbsp sesame seeds, to serve
4 spring onions, shredded, to serve
sticky rice, to serve
steamed bok choi or spring greens, to serve
Method
Step 1 Heat the oil in a non-stick pan over a medium heat. Add the
chicken and fry for 7 mins, or until golden. Add the garlic and
ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar
and 100ml water. Bring to the boil and cook for 2 – 5 mins over a
medium heat until the chicken is sticky and coated in a thick
sauce.
Step 2 Scatter over the spring onions and sesame seeds, then serve the
chicken with the rice and steamed veg.