Asian Sticky Chicken (With Vegan Option)
If you’re a fan of Chinese takeaway then you’re going to love this healthier Asian-style chicken. It’s sweet, sticky and packed with aromatic oriental flavour!
Servings 4 people
Ingredients
- 1 tablespoon vegetable oil (sesame oil adds brilliant flavour)
- 300 g skinless boneless chicken breast, cubed - you can use a meat alternative like Quorn Chicken Style Pieces or extra firm tofu
Sticky Sauce:
- 2 large cloves of garlic finely chopped
- 1 tablespoon chopped fresh ginger
- 4 tablespoons dark or light soy sauce
- 3 tablespoons honey or maple syrup
- 3 tablespoons tomato ketchup
Instructions
- In a small mixing bowl mix together the garlic, ginger, soy sauce, honey/maple syrup and tomato ketchup until thoroughly combined.
- Heat the oil in a large non-stick frying pan, saucepan or wok. Fry the chicken on a medium to high heat until it's cooked all the way through and is just beginning to turn a golden colour.
- Once the chicken is cooked add the sauce you prepared earlier to the pan. Turn the heat up to high and reduce the sauce until it's starting to caramelise and coats the chicken. This will take about 4-5 minutes - adjust the consistency of the sauce by adding more soy sauce or a splash of water if needed. Serve the chicken immediately with fluffy rice or noodles and stir-fried vegetables of your choice. The chicken tastes great the next day and makes really good leftovers.