Friday's are the day when we get home, kick off the shoes and reach for a glass of white (or stronger if the week has been a tough one!). So I have a quick recipe here to nibble on while relaxing with kids. It should take 40 mins if you're organised. A little more if you are like me and start with one recipe and then create a whole darn restaurant menu to go with it!
Honey and Sesame Chicken
Prep time: 20 mins
Cook time: 20 mins
Nutritional value: fat 4g, carbs 16.6g, protein 10.9g
Serves 4 - 6
500g chicken breast fillets, cut into 1 cm slices (or buy them pre-cut from Coles or your butcher)
1/2 tsp sesame oil
1/2 tsp five-spice powder
4 Tbs peanut oil
2 Tbs cornflour
3 Tbs honey
1 Tbs lemon juice
2 Tbs sesame seeds
90g SR Flour
4 Tbs cornflour
1 1/4 c water
1 egg white
1. Combine the sesame oil and 5-spice powder in a large bowl. Add chicken and toss to coat. Set aside while preparing the batter.
2. Sift SR Flour and cornflour into a large bowl. Add water and mix until smooth. In another smaller bowl, beat egg white until soft peaks form. Fold gently into the flour mixture.
3. Heat peanut oil in a wok or large frypan. Place 2 Tbs cornflour in a freezer bag, add chicken strips and shake to coat. Shake off excess and dip into batter, then straight into the hot oil. Cook in batches and drain on paper towel.
4. In a medium saucepan, gently heat the honey and lemon juice. Add the chicken pieces and toss to coat. Serve sprinkled with sesame seeds.
Can be served alone or with fried/steamed rice.