Crispy, sticky chicken pieces tossed in a sweet and savoury honey sesame sauce. Inspired by Chinese cuisine, this dish is best served with Tilda Long Grain rice.
Ingredients
Method
1 pouch Tilda Pure Steamed Basmati Rice
1 large chicken breast, sliced thinly
2 tbsp sesame oil
1 thumb ginger, finely grated
2 tbsp honey
2 large pinches of Chinese five spice
3 tsp soy sauce
1 tbsp oil
3 spring onions, sliced
Toasted sesame seeds (optional)
- Mix together the sesame oil, ginger, honey, Chinese five spice and soy sauce. Coat the chicken with the honey.
- Add the chicken to a hot griddle pan or wok and fry until cooked and a lovely golden brown colour. Set aside and keep warm.
- Heat the oil in pan and gently fry the spring onions until soft. Heat the rice in the microwave for 1 minute and then add to the spring onions.
- To serve heap the rice mixture into a large bowl and top with the chicken. Drizzle any leftover juices over the chicken and finish with a sprinkle of toasted sesame seeds (if using).
