Sticky Sesame, Lime and Soy Chicken
Course
Main Dish
Cuisine
Asian
Servings
4
serves
Servings
4
serves
Ingredients
1
tbsp
sesame oil
2
cloves
garlic
crushed
4
spring onions
diced
2
limes
4
tbsp
soy sauce or tamari
1
tbsp
honey
4
cups
salt reduced chicken stock
400
g
chicken breast fillet
2
tbsp
sesame seeds
Instructions
In a deep pan or wok, heat the oil over a medium-high heat. Pan fry the garlic and spring onions till fragrant.
Increase the heat to high and add the chicken to the pan, browning both sides.
Cut the limes in half and squeeze the juice over the chicken to coat.
Place the limes flat on the hot pan to caramelise some of the natural acids then set aside.
Add in the honey, soy sauce, and stock and bring to the boil. Reduce to a simmer and cook uncovered for 30 minutes.
When the chicken is cooked, remove from pan or wok and let it cool slightly. You can either cut it up or shred it into smaller pieces.
Scatter sesame seeds over the top of the chicken, squeeze over caramelised lime juice and serve with brown rice or quinoa and salad.
Recipe Notes
Recipe serves 4 at 380 calories per serve
Print Recipe
Sticky Sesame, Lime and Soy Chicken
Votes:
12
Rating:
4
You:
Rate this recipe!
Course
Main Dish
Cuisine
Asian
Servings
serves
Ingredients
1
tbsp
sesame oil
2
cloves
garlic
crushed
4
spring onions
diced
2
limes
4
tbsp
soy sauce or tamari
1
tbsp
honey
4
cups
salt reduced chicken stock
400
g
chicken breast fillet
2
tbsp
sesame seeds
Course
Main Dish
Cuisine
Asian
Servings
serves
Ingredients
1
tbsp
sesame oil
2
cloves
garlic
crushed
4
spring onions
diced
2
limes
4
tbsp
soy sauce or tamari
1
tbsp
honey
4
cups
salt reduced chicken stock
400
g
chicken breast fillet
2
tbsp
sesame seeds
Votes:
12
Rating:
4
You:
Rate this recipe!
Instructions
In a deep pan or wok, heat the oil over a medium-high heat. Pan fry the garlic and spring onions till fragrant.
Increase the heat to high and add the chicken to the pan, browning both sides.
Cut the limes in half and squeeze the juice over the chicken to coat.
Place the limes flat on the hot pan to caramelise some of the natural acids then set aside.
Add in the honey, soy sauce, and stock and bring to the boil. Reduce to a simmer and cook uncovered for 30 minutes.
When the chicken is cooked, remove from pan or wok and let it cool slightly. You can either cut it up or shred it into smaller pieces.
Scatter sesame seeds over the top of the chicken, squeeze over caramelised lime juice and serve with brown rice or quinoa and salad.
Recipe Notes
Recipe serves 4 at 380 calories per serve