Sticky Chicken with Double Sesame Stir-Fry
over rice with lime & sugar snaps
Sesame oil is a staple in Asian cuisine, loved for its rich, nutty flavour. It's often used as a finishing touch over dishes, but it can also be used as a cooking oil, especially in recipes requiring gentle heat.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Sugar snap peas
5 g
Ginger paste
1 piece
Onion
½ piece
Garlic
75 g
Jasmine rice
5 milliliters
Sesame oil
(Contains: Sesamzaad)
½ piece
Carrot
½ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
1 piece
Chicken breast
¼ piece
Lime
Not included in your delivery
1 tablespoon
Flour
50 milliliters
Low sodium chicken stock
1 tablespoon
Sunflower oil
1 tablespoon
Honey [or plant-based alternative]
1 tablespoon
[Reduced salt] soy sauce
1 teaspoon
[Reduced salt] ketjap manis
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
- Cut the onion into thin wedges and crush or mince the garlic.
- Slice the carrot into thin crescents and prepare the stock.
- If preferred, carefully discard the tough ends of the sugar snaps.
- Transfer the flour to a plate. Season the chicken with salt and pepper, then coat it with the flour.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the chicken for 2 minutes per side.
- Lower the heat and fry for 4 more minutes per side.
- Add the ketjap and a splash of water, then fry for 1 more minute.
- Heat a drizzle of sunflower oil in a frying pan over high heat and fry the onion with the garlic, the carrot and the sugar snaps for 2 minutes.
- Lower the heat, then add the stock and boil for 3 - 4 minutes.
- Add the ginger paste, the soy sauce, the honey and some sambal as preferred. Stir-fry for 1 minute.
- Cut the lime into wedges.
- Serve the rice on deep plates with everything else alongside.
- Drizzle with the sesame oil and squeeze a lime wedge over each portion.
- Garnish with the sesame seeds and serve with the rest of the lime wedges.
