This is a variation of a Kitchen Sanctuary recipe, in which the chicken is coated and cooked in batter. In an aim for a healthier dish, I've adapted the recipe, so that the chicken is simply stir fried.
This a sweet and spicy dish in which I've used honey as the main sweetness element, as this is often combined with soy sauce in traditional Chinese cooking.
SERVES 3-4
For the stir fry
3 chicken breasts
1 bunch of spring onions (100-140g)
Cornstarch?
For the sauce
1 tablespoon of sesame oil
2 cloves garlic peeled and minced
1 tablespoon of Chinese rice vinegar
2-3 tablespoons of honey (no sugar)
2 tablespoons of sweet chilli sauce
3 tablespoons of tomato ketchup
4 tablespoons of light soy sauce
To serve
Toasted sesame seeds
Jasmine rice
Cucumber
- Cut the chicken breasts into 2-3cm chunks.
- Mix together all of the sauce ingredients in a small jug or bowl.
- Cut the roots (tail) from the bottom of the spring onions and then cut the fleshy section into chunks.
- Thinly slice a few of the spring onion tops/leaves for decoration.
- Peel the garlic cloves and finely grate or crush.
- Heat the oil in a large sauté pan (or wok) over a medium heat.
- Once the oil is really hot, add ⅓ or ½ the chicken to the pan (depending on the size of the pan) and stir, keeping the chicken pieces moving until they have some colour and no pink meat is visible.
- Remove the chicken from the pan and repeat for the rest of the chicken, then set aside.
- Add the spring onion to the hot pan and stir, keeping the vegetables moving, until the edges colour and soften.
- Return the chicken to the pan along with the garlic.
- Reduce the heat, stir to combine the ingredients and then pour in the sauce. Stir again.
- Cook for a few minutes more until the chicken is just cooked through.
- Serve with jasmine rice, cucumber and top with toasted sesame seeds.
