Sticky Honey Sesame Chicken Bowls

Name: Sticky Honey Sesame Chicken Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp Vegetable Oil; Maldon Salt, to taste; 2 Spring Onions, finely sliced; 200g Long Grain Rice; 3 Garlic Cloves, crushed; 2 tbsp Sesame Oil; 640g Skinless, Boneless Chicken Thighs; 50g Cornflour, plus a little more to thicken the sauce; 6 tbsp Honey; 1 tbsp Sesame Seeds, plus more to serve; 1 tbsp Rice Vinegar; 1 Small Head Of Broccoli, florets only; 15g Coriander Leaves, chopped; 2 tbsp Soy Sauce

by Dished by Kate

Poultry

Dairy Free

4.3

10m prep time

30m total time

Medium level

14 ingredients

Sticky Honey Sesame Chicken Bowls recipe by Dished by Kate

Sweet and sour was always my favourite takeaway order as a child, and this recipe feels like a slightly more sophisticated version of that dish. Sweet honey, salty soy sauce and deeply umami sesame oil come together to make a seriously delicious sauce tossed with crispy pan-fried, juicy chicken thigh pieces. Serve with steamed rice and green veggies for a fakeaway to rival your favourite restaurant.

Method

Based on 4 servings, adjust as needed.

Step 1

Add your rice to a pot you have a lid for, then add a pinch of salt and double the amount of water (based on your rice weight). Set it over medium-high heat and when you see foamy bubbles on top, pop the lid on. Turn the heat right down and let it cook for 12 minutes. After this, remove the pot from the heat but keep the lid on until you’re ready to serve.

Step 2

Chop the chicken thighs into bite-sized pieces, then add them to a large bowl. Add the cornflour and a pinch of salt, then toss well so all the chicken is coated. Set aside

Step 3

Add the honey, soy, sesame oil, crushed garlic, sesame seeds, rice vinegar and 1 tbsp of cornflour (if cooking for 4) into a small bowl, along with 100mls (if cooking for 4) water. Use a fork to mix together, then set aside.

Step 4

Place the broccoli florets in a steamer basket over a pot of boiling water, then pop the lid on and steam for 5 minutes. Remove the steamer basket from the heat and set the broccoli aside.

Step 5

Set a large, high-sided frying pan over high heat, then add the vegetable oil. Once it’s hot, add the chicken and pan fry for about 6 minutes on each side, until it looks golden brown. You may need to do this in batches, depending on the size of your pan. Remove the chicken with a slotted spoon and set it aside on a plate.

Step 6

Discard any excess oil from the pan, then give the sauce another quick mix and add it to the pan. Set the heat to low and bring the sauce to a simmer. Stir it for a couple of minutes, as it bubbles and thickens.

Step 7

Return the cooked chicken to the pan, then toss it through the sauce so every piece is well coated. Remove the pan from the heat.

Step 8

Divide your cooked rice between plates. Top with the sticky chicken and steamed broccoli, then finish with the sliced spring onions, coriander and a few more sesame seeds.

Ingredients
Based on 4 servings

2 tbsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
2 Spring Onions, finely sliced 1 x Sainsbury's Spring Onions Bunch 100g
200g Long Grain Rice 1 x Sainsbury's Easy Cook Long Grain White Rice 500g
3 Garlic Cloves, crushed 1 x Sainsbury's Garlic
2 tbsp Sesame Oil 1 x Sainsbury's Sesame Oil, Toasted 250ml
640g Skinless, Boneless Chicken Thighs 1 x Sainsbury's 640g British Fresh Skinless & Boneless Chicken Thigh Fillets
50g Cornflour, plus a little more to thicken the sauce 1 x Sainsbury's Cornflour 500g
6 tbsp Honey 1 x Stamford Street Co. Clear Honey 340g
1 tbsp Sesame Seeds, plus more to serve 1 x Sainsbury's Sesame Seeds 50g
1 tbsp Rice Vinegar 1 x Yutaka Japanese Rice Vinegar 150ml
1 Small Head Of Broccoli, florets only 1 x Sainsbury's Loose Broccoli
15g Coriander Leaves, chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
2 tbsp Soy Sauce 1 x Sainsbury's Light Soy Sauce 150ml