- Prep Time: 10 Minutes
- Cooking Time: 5 - 10 Minutes
- Serves: 3 - 4 People
- Kitchen Knife
- Chopping Board
- Mixing Bowls / Bowls
- Woks / Frying Pan / Skillet
- Wooden or Silicone Spoon
- 3 Chicken Breast (Alternatively Use 4 Chicken Thighs)
- 2 Tbsp of Sesame Oil
- 4 Tbsp of Honey
- 1 Tsp of Garlic Salt or 2x Pressed Garlic Cloves
- 1 Red Chilli (To Marinade) Chilli Flakes (To Garnish)
- A Handful of Sesame Seeds (Optional)
- A Pinch of Salt and Pepper
- 2 Tbsp Soy Sauce
- A splash of Lemon (Approx Half) to taste.
To Serve (Suggestions)
- Seasonal Salad / Vegetable Rice or Long Stem Broccoli & Sugar Snap Peas
Creating the Marinade
- Wash and cut the chicken into bite size pieces and pat dry the chicken, add to the mixing bowl with the honey, chilli, garlic salt, salt and pepper, soy sauce, and mix thoroughly.
Tip: Butterfly cut the chicken (horizontal through the breast) and slice into thin strips, this will cook quicker but will also serve more people!
- Once the above is complete, cover the bowl with cling film and place in the fridge for a minimum of 4-6 hours but preferably overnight.
- Remove the marinated chicken from the fridge and leave to one side ready to cook.
Tip: We recommend letting it sit for 15 minutes to allow for even cooking.
- Add 2 tsp of sesame oil to your wok (or an alternative pan) on a medium to high heat, add the sliced / diced chilli into the oil.
- Once the wok is hot, add the marinated chicken into the pan and stir until the sauce starts to thicken.
Tip: You will know the wok is ready when the chicken sizzles as it touches the surface or when the wok begins to smoke.
- When the chicken starts to brown and the sauce becomes sticky add the remaining chilli and any veg. Give the contents of the pan a toss / stir to make sure everything is evenly covered.
- After 5 minutes, take the wok off the heat and prepare your side. Once plated, sprinkle a handful of sesame seeds and any remaining chilli over the top to garnish.
- For a thicker sauce add extra honey when cooking the chicken.
- Butterfly the chicken breast to increase the number of pieces, perfect when feeding large groups.