Name: Honey chicken with buk choy and sesame
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 gram chicken thigh fillets, chopped coarsely; 1/4 cup (60ml) light soy sauce; 1/4 cup (90g) honey; 2 centimetre piece (10g) fresh ginger, grated; 1 clove garlic, crushed; 2 tablespoon fresh coriander, finely chopped; 1 tablespoon vietnamese mint, finely chopped; 1 tablespoon peanut oil; 2 teaspoon sesame oil; 1 (100g) red onion, sliced thinly; 1 (150g) red capsicum , chopped coarsely; 300 gram buk choy, trimmed, shredded finely; 2 tablespoon black sesame seeds

Honey chicken with buk choy and sesame

If you pop the chicken in the marinade in the morning, this dish can be on the table in under 30 minutes. Chicken thigh fillets are better than the breast for this dish as the thigh meat is more tender and juicy.

Ingredients

600 gram chicken thigh fillets, chopped coarsely

1/4 cup (60ml) light soy sauce

1/4 cup (90g) honey

2 centimetre piece (10g) fresh ginger, grated

1 clove garlic, crushed

2 tablespoon fresh coriander, finely chopped

1 tablespoon vietnamese mint, finely chopped

1 tablespoon peanut oil

2 teaspoon sesame oil

1 (100g) red onion, sliced thinly

1 (150g) red capsicum , chopped coarsely

300 gram buk choy, trimmed, shredded finely

2 tablespoon black sesame seeds

Method

1.Combine chicken, sauce, honey, ginger, garlic and herbs in medium bowl. Drain chicken, reserve marinade.

2.Heat peanut oil in wok, stir-fry chicken, in batches, until browned. Remove from wok.

3.Heat sesame oil in wok, stir-fry onion and capsicum until vegetables are tender. Add buk choy and reserved marinade, stir-fry until mixture boils and buk choy wilts.

4.Return chicken to wok, stir-fry until hot, season to taste. Serve sprinkled with black sesame seeds.

Chicken mixture can be marinated for a few hours or overnight in the fridge.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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