Sticky Sesame, Lime and Soy Chicken
Servings
4serves
Servings
4serves
Ingredients
  • 1tbsp sesame oil
  • 2cloves garliccrushed
  • 4 spring onionsdiced
  • 2 limes
  • 4tbsp soy sauce or tamari
  • 1tbsp honey
  • 4cups salt reduced chicken stock
  • 400g chicken breast fillet
  • 2tbsp sesame seeds
Instructions
  1. In a deep pan or wok, heat the oil over a medium-high heat. Pan fry the garlic and spring onions till fragrant.
  2. Increase the heat to high and add the chicken to the pan, browning both sides.
  3. Cut the limes in half and squeeze the juice over the chicken to coat.
  4. Place the limes flat on the hot pan to caramelise some of the natural acids then set aside.
  5. Add in the honey, soy sauce, and stock and bring to the boil. Reduce to a simmer and cook uncovered for 30 minutes.
  6. 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.
  7. 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
Sticky-Sesame-Lime-and-Soy-Shredded-Chicken
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
Sticky-Sesame-Lime-and-Soy-Shredded-Chicken
Instructions
  1. In a deep pan or wok, heat the oil over a medium-high heat. Pan fry the garlic and spring onions till fragrant.
  2. Increase the heat to high and add the chicken to the pan, browning both sides.
  3. Cut the limes in half and squeeze the juice over the chicken to coat.
  4. Place the limes flat on the hot pan to caramelise some of the natural acids then set aside.
  5. Add in the honey, soy sauce, and stock and bring to the boil. Reduce to a simmer and cook uncovered for 30 minutes.
  6. 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.
  7. 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