Sticky Chinese Chicken Recipe
We love a delicious sticky Chinese chicken recipe as part of a big feast, or served with big piles of steaming rice. An easy to make recipe that will be a winner for everyone.
450g Diced Free Range Chicken
5tbs Light Soy Sauce
1tbs Toasted Sesame Oil
1tbs Rapeseed or Vegetable Oil
2 Crushed Garlic Cloves
Thumb Size Chunk of Sliced Ginger
1tbs Chinese Ground Five Spice Powder
2tbs of Runny Honey
1 Thinly Sliced Pepper
3 Chopped Spring Onions (include the green part, as it adds colour as well as flavour)
2 Thinly Sliced Carrots
100G Sugar Snap Peas or Mange Tout
100G Bean Sprouts
Combine the soy sauce, sesame oil, crushed garlic , the ginger and five spice powder and the honey and mix together. Place the diced chicken in to a bowl and pour over the marinade mixture, ensuring the chicken pieces are well coated. Cover and leave to marinade for at least an hour, or overnight if you want to prepare in advance.
When ready to cook, heat a wok or large frying pan and add the rapeseed oil. When hot add the diced chicken pieces, using a slotted spoon so you have some marinade sauce remaining in the bowl. Stir fry for 7-8 minutes, test to make sure pieces are cooked, if not continuing stir frying until cooked, then remove from the pan and set aside.
Now add to the pan the sliced peppers and carrots and stir fry for 3-4 minutes, you want them cooked but still crunchy, now add the spring onions, sugar snaps and bean sprouts and toss in to the peppers and carrots and cook for another 4-5 minutes. No add the diced chicken back in to the pan, gently folding the pieces in to the vegetables, pour over the remaining marinade, cook for a further 1-2 minutes and now serve with a steaming bowl of rice or noodles.