Sticky Chilli Chicken with Toasted Sesame Seeds & Spring Onions

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
2-4 2-4
Sticky Chilli Chicken with Toasted Sesame Seeds & Spring Onions
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

Vegetable oil for frying
  • 600g chicken breast, cut widthways into 1cm thick strips, then lengthways into two strips
  • 2-3 tablespoons harissa
  • 1 tablespoon rose water
  • 1 teaspoon cinnamon
  • 4 tablespoons, clear honey (or more, if desired)
  • Salt and pepper to taste
  • 2 teaspoons sesame seeds, lightly dry toasted in a pan
  • 1 teaspoon Nigella seeds
  • 15g fresh coriander, roughly chopped
  • 4 whole spring onions, thinly sliced

  • Method

  • 1
    Add enough vegetable oil to coat the inside of the wok generously and heat on a low to medium heat. Once hot, add the chicken strips and stir-fry browning the edges quickly.
  • 2
    Remove and drain the excess oil from the chicken on a plate lined with two sheets of kitchen roll. Do not fully cook the chicken as it will still need to be cooked with the glaze shortly.
  • 3
    Empty any remaining oil from the wok, add the chicken back in along with the harissa, rose water, cinnamon, honey and a generous amount of salt and pepper and stir-fry well until the chicken is evenly coated in the mixture. Adjust honey, harissa and seasoning quantities as desired.
  • 4
    Serve scattered with sesame and Nigella seeds, coriander and spring onions.
  • 5
    Cook's notes: You can also use pork, prawn and even tofu as a substitute to chicken. Great served with rice or noodles.