Sticky sesame chicken

Sticky sesame chicken

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Serve our baked sticky sesame chicken with a side of rice for an easy midweek meal.

The ingredient of Sticky sesame chicken

  1. 6 small (about 1.2kg) chicken thigh cutlets, skin on
  2. 2 tablespoons light soy sauce
  3. 2 tablespoons Chinese rice wine
  4. 2 tablespoons sweet chilli sauce
  5. 2 tablespoons brown sugar
  6. 1 tablespoon finely shredded ginger
  7. 2 bunches baby carrots, trimmed
  8. 2 teaspoons MasterFoodsu00ae Sesame Seeds
  9. Thinly sliced green shallot, to serve
  10. Sesame oil, to drizzle

The instruction how to make Sticky sesame chicken

  1. Preheat oven to 220C/200C fan forced. Heat a large ovenproof frying pan over high heat. Place the chicken, skin side down, in the pan. Cook for 7 minutes or until crisp. Turn and cook for a further 3 minutes to seal. Transfer chicken to a plate. Drain fat from pan.
  2. Meanwhile, combine the soy sauce, rice wine, sweet chilli sauce, sugar and ginger in a jug.
  3. Add the carrots to the frying pan and toss over high heat for 1 minute. Return the chicken to the pan and pour over the soy mixture. Transfer to the oven and bake for 30 minutes. Sprinkle with the sesame seeds and bake for a further 5 minutes or until chicken is cooked through. Sprinkle with shallots and drizzle with sesame oil to serve.

Nutritions of Sticky sesame chicken

fatContent: 886.69 calories
saturatedFatContent: 65 grams fat
carbohydrateContent: 19 grams saturated fat
sugarContent: 20 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 56 grams protein
sodiumContent:

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