Lemon, Honey and Sesame Chicken
Lemon, Honey and Sesame Chicken is deliciously tender with a sticky crunchy coating. A quick weeknight staple which is a million times better than a takeaway.
Servings Prep Time
4people (or 2 with plenty of yummy leftovers so you can have cold Chinese the next morning) 10minutes
Cook Time
15minutes
Servings Prep Time
4people (or 2 with plenty of yummy leftovers so you can have cold Chinese the next morning) 10minutes
Cook Time
15minutes
Ingredients
  • 4 boneless chicken thighs with skindiced (or 3 chicken breasts)
  • 1 lemon
  • 3tablespoons cornflour
  • 1teaspoon Chinese five-spice powder
  • ¼teaspoon garlic powder
  • ½teaspoon salt
  • 2tablespoons coconut oil
  • 2tablespoons honey
  • 1tablespoon coconut aminosor tamari
  • 3tablespoons sesame seeds
Instructions
  1. Place the cornflour, five-spice, garlic powder, zest of the lemon and salt in a bowl and whisk together until evenly mixed.
  2. Toss the diced chicken into the cornflour mixture until thoroughly coated.
  3. Heat up the coconut oil in a large wide bottomed saucepan or wok until hot then add the chicken, cooking on a medium to hot temperature until crispy and cooked through.
  4. Remove the chicken from the pan and set aside.
  5. Whisk the honey, coconut aminos and juice from half of the lemon together until combined then pour into the pan. Bubble up for a minute then add the chicken back in along with the sesame seeds and cook for a further minute until piping hot.
  6. Serve with rice stir-fried with beansprouts, spring onions and extra coconut aminos drizzled over.
Recipe Notes

*coconut aminos is a gluten-free and soy-free alternative to soy sauce. You can use soy sauce or tamari if you are not gluten-free