Sesame seed chicken; sticky, sweet and slightly spicy served with nutty quinoa and stir fried green vegetables. Its ready in 30 minutes, full of flavour, and so much better and healthier than a Chinese takeaway
1tablespoonSweet chilli sauce(I used Linghams chilli sauce - see link above)
Splash of rice wine vinegar(I used Blue Dragon Rice Vinegar - see link above)
½tablespoongarlic powder or granules
5gsesame seeds
To serve (optional):
80graw quinoacook in 240ml vegetable stock - see above for how to cook the perfect quinoa
Stir fried green vegetables
Extra sesame seeds
Sliced spring onions
Instructions
For the sesame sauce:
In a small bowl mix together the light soy sauce, honey, sesame oil, sweet chilli sauce (I used Linghams Chilli Sauce 280Ml), rice wine vinegar, and garlic granules. Set to one side.
For the sesame chicken:
In a separate larger bowl mix together plain flour, paprika, salt and pepper and then toss with cubed chicken pieces.
Stir fry the floured chicken in a hot pan with sesame oil until seared all over and just about cooked through.
Next add the sesame sauce to the chicken and simmer on a medium heat until the sesame sauce starts to thicken.
Sprinkle over sesame seeds and mix in.
Then serve with quinoa or rice, Asian greens (optional) and extra sesame seeds for topping.