Chef Emma McGahern‘s sticky chicken recipe is the ideal post-US election marathon watching session feast. Think of it as celebratory chicken…
Serves 4 (substitute chicken for tofu for a vegetarian version!)
- 4 chicken breasts cut into bite-size pieces
- Five spice
- 4 nests of noodles
- ½ tbsp. sesame oil
- 4 scallions – finely slices
- Greens – green beans, sugar snap peas, courgette or tender stem broccoli
- ½ tbsps honey
- ½ tbsps sweet chilli sauce
- Handful of sesame seeds
Satay sauce
- 3 cloves of garlic
- 1 thumb of ginger
- 2 tbs peanut butter
- 1 tbs Soy sauce
- 1 tsp Rice wine vinegar
- Splash of hot water
- Slice your chicken and coat with five spice then put between two pieces of parchment paper, with a rolling pin slightly flatten the chicken
- On a medium heat cook the chicken in batches turning to brown evenly
- Once chicken is cooked add in sesame seeds, honey and sweet chilli sauce – tossing till all coated and bubbly
- In a wok heat sesame oil and cook scallions then add in green veg tossing constantly
- Add in cooked noodles and coat with satay sauce
