Give sticky honey sesame chicken added crunch with delicately flavoured snow peas.
Ingredients
- 1/4 cup honey
- 2 tablespoons shao hsing (Chinese cooking wine, see note)
- 3cm piece fresh ginger, finely grated
- 1 tablespoon oyster sauce
- 1/4 teaspoon sesame oil
- 500g chicken thigh fillets, trimmed, cut into 2cm pieces
- 150g snow peas, trimmed
- 2 tablespoons vegetable oil
- 2 tablespoons sesame seeds
- 1 tablespoon soy sauce
- Snow pea tendrils, to serve (optional)
- Steamed jasmine rice, to serve
Method
- Step 1Combine honey, wine, ginger, oyster sauce and sesame oil in a glass or ceramic bowl. Add chicken. Stir to coat. Cover and refrigerate for 1 hour, if time permits. Slice snow peas in half, diagonally.
- Step 2Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Add a third of the chicken. Stir-fry for 2 to 3 minutes or until browned. Transfer to a bowl. Cover. Repeat twice with more oil and chicken. Carefully clean wok with paper towel.
- Step 3Add remaining oil to wok over high heat. Swirl to coat. Add snow peas. Stir-fry for 1 minute or until bright green. Return chicken to wok. Add sesame seeds and soy sauce. Stir-fry for 1 minute or until heated through. Top with snow pea tendrils (if using) and serve with rice.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1599 kj
Energy
19g
Fat Total
4g
Saturated Fat
2g
Fibre
26g
Protein
99mg
Cholesterol
674.88mg
Sodium
21g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
Notes
You could use apera (sherry) instead.
- Author: Donna Boyle
- Image credit: Chris L Jones
- Publication: Super Food Ideas
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