Sesame Glazed Chicken with Asian-inspired Flavors

Ingredients

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 2 tablespoons water 2 tablespoons water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon toasted sesame seeds 1 tablespoon toasted sesame seeds
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or green onions, for garnish Fresh cilantro or green onions, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 5g
• Protein: 38g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using). Mix well.
2. 2.
   Add the chicken pieces to the marinade and toss until they are well coated. Allow the chicken to marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   In a small bowl, mix the cornstarch and water to create a slurry. Set aside.
4. 4.
   Heat the vegetable oil in a large skillet or wok over medium-high heat.
5. 5.
   Remove the chicken from the marinade, allowing any excess marinade to drip off, and add it to the hot skillet. Discard the remaining marinade.
6. 6.
   Stir-fry the chicken for 5-6 minutes, or until it is cooked through and slightly browned.
7. 7.
   Reduce the heat to low and pour the cornstarch slurry over the chicken. Stir continuously until the sauce thickens and coats the chicken evenly.
8. 8.
   Remove the skillet from the heat and sprinkle the toasted sesame seeds over the chicken. Toss gently to combine.
9. 9.
   Garnish with fresh cilantro or green onions.
10. 10.
    Serve the Sesame Glazed Chicken hot with steamed rice or noodles.

Treat your ingredients with care...

• Soy sauce — Opt for low-sodium soy sauce if you prefer to reduce the overall sodium content of the dish.
• Rice vinegar — If you don't have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar.
• Honey — To make the dish vegan, replace honey with maple syrup or agave nectar.
• Sesame oil — Use toasted sesame oil for a stronger nutty flavor, or regular sesame oil for a milder taste.
• Cornstarch — Cornstarch helps thicken the sauce. If you prefer a lighter sauce, reduce the amount of cornstarch or omit it entirely.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes or a drizzle of sriracha sauce to the glaze.
• For a healthier version, you can bake the marinated chicken in the oven instead of stir-frying it. Preheat the oven to 200°C (400°F) and bake the chicken for 20-25 minutes, or until cooked through.
• Customize the dish by adding your favorite vegetables, such as bell peppers, broccoli, or snap peas, during the stir-frying process.
• To achieve a beautiful glossy finish, make sure to coat the chicken evenly with the cornstarch slurry.
• Double the recipe and save leftovers for a quick and delicious lunch the next day.

Serving advice

Serve the Sesame Glazed Chicken over a bed of steamed jasmine rice or alongside stir-fried noodles. Garnish with fresh cilantro or green onions for added freshness and color.

Presentation advice

Arrange the Sesame Glazed Chicken on a platter, drizzle any remaining glaze over the top, and sprinkle with toasted sesame seeds. Garnish with a sprig of fresh cilantro or green onions for an elegant touch. Serve with a side of steamed vegetables for a complete and visually appealing presentation.