Saturday, 30 April 2016

Fakeout Chinese: sesame chicken and broccoli

While I love my neighbourhood, it has its flaws. Like the total lack of decent ethnic restaurants. Especially Chinese (oh, the shock and horror - a food blogger who has to make her own food!!!).

Luckily this fakeout Chinese dish is ready in less time it takes to go through the menu, finally reach the decision, pick up the phone, dial the restaurant, place the order and wait for yet another delivery guy to get lost in the maze that is the courtyard if my building (seriously, the whole point of ordering in is the overwhelming reluctance to leave my bed - having to leave my bed and venture out onto the streets in search of the lost lamb sort of defeats the whole purpose...)

If you can get your hands on broccolini, use that. It had sold out in all the shops I tried... so I had to make do with regular broccoli (oh, the misery that is my life!)

Serves 4:

Chinese sesame chicken and broccoli:

450 g chicken,in 1-inch-cubes


1,25 dl (low sodium) soy sauce
0,75 dl honey
1,25 tbsp finely chopped ginger
2 large garlic cloves, finely chopped
2 tbsp sesame oil
2 tbsp rice vinegar
1/2 tsp red chilli flakes

1 tso corn starch mixed with 1,5 tsp cold water

1 broccoli, cut into similar sized florets
4 spring onions

To serve: a couple of tbsp sesame seeds

Combine the ingredients for the marinade and pour over chicken cubes. Leave to marinate while you prep the rest of the ingredients. 

Drain the chicken (reserve the marinade!) and pour the marinade into a small pot. Bring to boil and let it simmer for 5 minutes. Then add corn starch mixture, whisk until smooth and bring to boil again. Add a couple of tbsp of water if needed.

Steam broccoli florets for a couple of minutes. Heat at a couple of tbsp of oil in a pan/ wok and cook the chicken until browned all over and just about cooked through. Then add the white part of spring onion (leave the green part for serving) and broccoli. Heat until everything is piping hot and pour over the sauce.

Sprinkle the spring onion and sesame seeds on top and serve with rice. 





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