Let’s face it, we all love a good takeaway – but the reality is, no matter how tasty that sweet and sour chicken is, you have no clue what has gone into that sauce. So here’s a little recipe that will not only save you time and money, but will be kinder to your insides in the long run.
I must admit that when I came to make this, I realised I didn’t have sesame seeds in the house *face palm* – hence the lack of in the photos, but I know that it would have added an extra element to the dish. But, this is what I fancied so I made do without!
Also, be warned that the soy sauce can make the dish taste slightly salty, so go easy when you’re seasoning and taste where possible. It’s easy to add salt, but difficult to remove.
I also didn’t add honey to my version just out of choice and it came out nice and sticky.
Again, I know that next time I will include the honey and that’s yet another element added.
Always remember that these recipes are here to guide you, but you can do pretty much what you want when you’re in the kitchen – just make sure the chicken is cooked through and you’re good to go!
Inspired by the lovely Alex Snodgrass over at the Defined Dish – if you haven’t checked her out yet, please do – she’s awesome! Her version is Paleo/Whole30 approved so I adapted her ingredients and quantities slightly as a result.
Prep Time: 15 mins
Cook time: 15 mins
Total time: 30 mins
3 boneless, skinless chicken breasts
2 tbsp cornstarch flour
3-4 tbsp ground nut oil
1/4 cup light soy sauce
1/2 tsp fish sauce
1 tbsp rice wine vinegar
2 tsp toasted sesame oil
1/4 cup chicken broth
2 spring onions
1-2 cups Broccoli, steamed
Chilli flakes to taste
1 tbsp honey
2 tbsp toasted sesame seeds
Cut chicken into smallish strips. Place in a bowl, season with salt and pepper. Add the cornstarch and stir to ensure everything is covered evenly.
Heat ground nut oil in a pan over a medium-high heat. Once hot, add chicken and don’t let it get too crowded as you want a good sear on all sides. Keep an eye on it, and turn once its looking slightly golden. This should take around 7-8 minutes depending on how thick you cut the slices.
Whilst that’s cooking, whisk together the soy sauce, fish sauce, sesame oil, chicken broth, rice vinegar, and if using, chilli flakes and honey.
Once the chicken is cooked and golden, pour in the sauce and steamed broccoli and stir well. You should be able to get some of the cornstarch mixed in which will help to thicken the sauce. Continue to stir until the sauce has reduced, which should take around 4-5 minutes. Stir in the sesame seeds and remove from the heat.
Serve on a bed of steamed rice/cauliflower rice and scatter over some spring onion if desired.