Honey sesame chicken bowls
Our sweet and sticky, honey-sesame crispy coated chicken served over rice is the perfect weeknight ‘fakeaway’.
Ingredients
Method
Ingredients
- 500g boneless chicken, cut into chunks
- 5 Tbsp soy sauce + extra for seasoning
- ½ cup cornflour
- 2 cups Pams Jasmine Rice
- ⅓ cup honey
- 1 Tbsp rice wine vinegar
- 3 Tbsp sesame seeds
- 2 bok choy, halved
Method
- In a large bowl, combine the chicken, 3 Tbsp soy sauce, a drizzle of oil and freshly cracked pepper. Cover and leave to marinate in the fridge for 30 minutes.
- Once marinated, drain any remaining marinade from the chicken, then toss the chicken pieces in cornflour. In batches, shallow fry the chicken in oil for around 5 minutes, or until golden brown and cooked through. Once cooked, drain on a plate lined with a paper towel.
- Cook the rice as per pack instructions. Combine the honey, rice wine vinegar, remaining soy sauce and a drizzle of oil in a saucepan and bring to a boil, stirring occasionally. Simmer until the sauce has thickened, then stir through the sesame seeds.
- Stir fry or steam the bok choy and season with extra soy sauce. Then toss the crispy chicken through the honey sesame sauce. Divide the cooked rice amongst bowls, then top with honey sesame chicken and bok choy.
Top Tips:
- Finish these rice bowls with thinly sliced cucumber, radish or carrot pickled in vinegar, sugar and a pinch of salt for a crisp addition to this sweet and sticky chicken.
- This recipe can also be made using Pams Firm Tofu for a delicious meat-free alternative!