Sticky Sesame Chicken

A community recipe by Patat

Not tested or verified by Nigella.com

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Introduction

I like this recipe because it is an easy way of changing a classic and it is very versatile. This semi-sweet chicken tastes gorgeous in a simple wrap or a ciabatta bread with avocado. It could also be the perfect complement to a chinese noodle stir-fry. Add to a salad and you have a sweet chicken salad.

Ingredients

Serves: 4-6

Metric Cups

15 millilitres sunflower oil
250 grams chicken breasts (strips)
5 millilitres salt
seasoning (any of your preference)
2 tablespoons honey
2 tablespoons sesame seeds

1 fluid ounce vegetable oil
8⅚ ounces chicken breasts (strips)
fluid ounce salt
seasoning (any of your preference)
2 tablespoons honey
2 tablespoons sesame seeds

Method

Sticky Sesame Chicken is a community recipe submitted by Patat and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat up the oil in a grill pan. Place the seasoned chicken in the pan and stir untill all the pink sides have just gone white, but it is still pink inside.

Pour the honey over the chicken and stir untill the honey starts to get thicker and stickier. The colour will also darken. This shouldn't take to long.

Turn the heat off but still keep the pan on the stove. Sprinkle the sesame seeds over the chicken and give it a last stir. The seeds should stick to the chicken although it is normal for some to stick to the pan.

Remove the pan from the warm stove and enjoy as pleased!

Heat up the oil in a grill pan. Place the seasoned chicken in the pan and stir untill all the pink sides have just gone white, but it is still pink inside.

Pour the honey over the chicken and stir untill the honey starts to get thicker and stickier. The colour will also darken. This shouldn't take to long.

Remove the pan from the warm stove and enjoy as pleased!

Additional Information

Make sure that your chicken strips are not to thin as this would result in dry chicken as all the moist will be cooked out by the time the honey has browned. It is important to season your chicken as you normally would because it gives the flavour of the chicken some depth. I suggest salt and some barbeque spice. Also make sure that you turn the heat down once the honey has browned, otherwise it will burn. A little bit of burn is not a problem, you just don't want to burn the entire piece.