Asian Chicken

This recipe for Asian Chicken is served on a bed of rice offering a delightful balance of savoury, sweet, and tangy flavours. Soy sauce, ginger, garlic, and sesame oil form the backbone of the sauce, while hoisin and honey add a rich depth. The tender Asian chicken is coated in this thick, dark sauce, and served over fluffy jasmine rice, making it an ideal meal for a comforting dinner that is both flavourful and satisfying.

Prep Time 15

Cook Time 20

Total Time 35

Servings People

Ingredients

For the Chicken and Sauce:

500 g chicken breast or thighs, sliced into thin strips
3 tbsp soy sauce light
2 tbsp hoisin sauce
2 tbsp honey
1 tbsp oyster sauce optional
2 tbsp sesame oil
2 cloves garlic minced
1 tbsp ginger grated
1 tbsp rice vinegar
1 tsp corn starch
2 tbsp water to mix with corn starch
1 tsp chilli flakes or sriracha
2 medium spring onions scallion/sliced
1 tsp sesame seeds

For the Rice:

300 g jasmine rice
600 ml water
1 pinch salt

Instructions

Rinse the jasmine rice under cold water until it runs clear. Place the rice and water into a medium saucepan with a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and let simmer for 15 minutes or until all the water is absorbed. Remove from heat and keep covered until ready to serve.
300 g jasmine rice, 600 ml water, 1 pinch salt
While the rice cooks, heat 1 tablespoon of sesame oil in a large pan or wok over medium-high heat. Add the sliced chicken and stir-fry for 5-7 minutes until golden and cooked through. Remove the chicken from the pan and set aside.
2 tbsp sesame oil, 500 g chicken breast
In the same pan, add the remaining sesame oil, garlic, and ginger. Sauté for about 30 seconds until fragrant. Add soy sauce, hoisin sauce, honey, oyster sauce (if using), and rice vinegar. Stir to combine and let simmer for 2-3 minutes.
3 tbsp soy sauce, 2 tbsp hoisin sauce, 2 tbsp honey, 1 tbsp oyster sauce, 2 cloves garlic, 1 tbsp ginger, 1 tbsp rice vinegar
Stir the corn starch slurry into the sauce and simmer for another 2 minutes until the sauce thickens.
1 tsp corn starch, 2 tbsp water
If you like some heat, add chilli flakes or a dash of sriracha at this point. Return the cooked chicken to the pan, coating it thoroughly in the sauce. Let it simmer for an additional 2 minutes.
1 tsp chilli flakes
Fluff the cooked jasmine rice and divide it between four plates. Top each serving of rice with the chicken in oriental sauce. Garnish with sliced spring onions and a sprinkle of sesame seeds.
2 medium spring onions, 1 tsp sesame seeds

Notes

Notes:

- For extra Asian depth, you can marinate the chicken in soy sauce, garlic, and ginger for 15-20 minutes before cooking.
- You can substitute chicken with tofu or vegetables for a vegetarian version.
- Adjust the sweetness by adding more or less honey to taste.

This Asian dish pairs well with steamed greens like bok choy or a light cucumber salad. Enjoy the harmonious blend of textures and flavours in this easy, yet sophisticated meal.

Nutrition