Mr Happy Larder and I had this as part of our anniversary dinner the other day and with a few tweaks we turned it into a quick and simple yet tasty meal. Served on rice and veggies, this is not just for special occasions but can easily be made as a midweek meal for the family when you need to feed everyone quickly.
The trick with this is to dust the meat with cornflour prior to frying - this keeps it incredibly soft. I do this with all types of meat in stir-fries or casseroles and it always works a treat (added bonus: the cornflour also thickens the sauce).
I hope you'll enjoy this one! xx
Sesame chicken (serves 4)
4 chicken breasts, cut into bitesize pieces (or use chicken thighs)
2 tbsp cornflour
2 tbsp vegetable oil
For the sauce:
2 tbsp soy sauce
1 tbsp cornflour
1 tbsp water
1 tbsp sesame seeds
1 tbsp brown sugar (or use honey or maple syrup)
1.5 tbsp rice vinegar
1 inch piece of fresh ginger, grated
1 - 2 cloves of garlic, minced
half a fresh chilli, cut into small pieces or some dried chilli flakes
2 spring onions, sliced into "rings" (is that what you call those?)
a squeeze of lemon or lime juice
To serve: rice
- Season the chicken pieces and dust liberally with cornflour.
- Heat the vegetable oil in a large frying pan or wok, then add the chicken pieces and fry until golden (approx. 7 mins).
- In a small bowl mix together all the sauce ingredients.
- When the chicken is cooked, simply pour over the sauce and coat evenly. Cook for a couple of minutes - the sauce will thicken quickly.
- Squeeze over a little lemon or lime juice and serve immediately on rice.