Tuesday, 16 January 2018

Recipe: Honey Sesame Chicken with Sesame Broccoli and Rice

Honey Sesame Chicken with Sesame Broccoli and Rice

It's the new year, so it's time to try new recipes. I started last night with this one. The base recipe comes from Two Peas and Their Pod, but it's done with a pressure cooker, so this is how I made it without one. I've also added UK measurements as well as US and reduced the original recipe which was to feed six.

N.B. This recipe can be gluten free if you use Tamari (Japanese soy sauce) rather than regular soy sauce, which usually contains gluten.

Given that chicken is basically a meat that takes on any flavour it is put with, I would guess this would be nice done with tofu or Quorn, for those of a vegetarian persuasion.

If you don't like broccoli, you could substitute snow peas, or something similar - but if you haven't tried sesame broccoli, give it a go - it was that which turned me onto the green menace after years of having hated it.

Feeds 2 (just scale up for more)


For the chicken
  • 2 large skinless chicken breasts, bite-sized pieces
  • 1/2 tblspn oil (use whichever you like best)
  • 1/2 small (lemon sized) onion, finely chopped (I used red, the original recipe says white, so go with what you prefer)
  • 1 clove garlic
  • 1/4 cup/60ml soy sauce (low salt)
  • 2 tbsp/30ml ketchup
  • 1/4 tsp mild chilli powder
  • 1 tsp toasted sesame oil
  • 1/4cup/60ml honey
  • 1 tbsp corn flour (cornstarch)
  • 1.5 tbsp cold water
For the broccoli
  • 1/2 head of broccoli in florets
  • 1/2 tbsp oil
  • 1/2 tbsp toasted sesame oil
  • 1 clove garlic minced
Sesame seeds to garnish, optional - (I toasted mine in a dry pan to bring out the flavour)
Rice to serve - I like Jasmine rice, but just use your favourite.


  1. Put the oil in a frying pan or casserole (suitable for direct heat) that has a lid, heat gently on the hob and add the onion. Pop on the lid and allow to soften and go translucent.
  2. Add the garlic and cook for 1 min to allow the flavour to start coming out.
  3. Turn up the heat and add the diced chicken, sealing it all over.
  4. Lower the heat again, add the soy sauce, ketchup and chilli, put the lid on and cook gently until the chicken is cooked through and no longer pink inside. (Depending on your definition of bite sized, this can take between 10 & 15 mins usually - check by splitting a chunk in two). If you are waiting for someone to come home, this is the point where you can leave it until you know they are almost back - just keep the lid on and the heat really low once the chicken is done.
  5. While the chicken is cooking, get the rice going - follow the instructions on the packet.
  6. Blanch the broccoli by bring a pan of water to the boil, dropping in the florets and cooking for 3-4 mins (if you have small florets, go for 3, bigger, go for 4). Drain and leave to the side.
  7. Add the sesame oil and honey to the chicken and stir well to mix.
  8. Mix the corn flour and water in a small bowl, then add to the frying pan - stir in quickly and cook gently until the sauce thickens.
  9. Heat the oils for the broccoli in a small frying pan or wok and add the garlic (you could use a saucepan if you are using your only frying pan for the chicken :)).
  10. Add the blanched broccoli to the garlicy oil and stir fry for a minute.
  11. Serve in warmed bowls with sesame seeds sprinkled on the chicken and the broccoli (you can sprinkle them on the rice too if it makes you happy ;)).

Rob all but licked the bowl when he was finished, which I count as a success :).

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