Chinese means Valentines Day to us. There have only been a couple of times where we have bothered booking somewhere smart and fancy, but really set menus and other couples don’t really signify romance to me. On Valentines Day you will either find us holed up in Chinatown where you can always get a table, a huge dinner and unobtrusive service or at home cooking a banquet together where the emphasis is not on the end result but the act of cooking as a couple.
In fact one of my most memorable Valentines nights was when we decided to cook ourselves a night out in Chinatown. We mixed over-the-top cocktails that insisted upon using every alcoholic drink in our cabinet and was tantalisingly aqua marine with umbrellas and glace cherries. We drank these far too quickly whilst pouring over Chinese cookbooks and making a royal mess as well as sesame prawn toasts, char siu pork, egg fried rice and broccoli in oyster sauce. We finished with the requisite deep fried bananas which always ensures a blistered tongue and vanilla ice cream which melted as soon as it hit the bananas.
Spending hours in the kitchen isn’t as fun as it normally is at the moment with my increasing bump getting in the way of the kitchen counter, my lower back threatening to give out at any minute and bending down to get my bottom kitchen cabinets requiring about five minutes of recuperation time. So, we need to make haste with our Valentines preparations and there is no quicker and more delicious Chinese dish to make at home than this Lemon, Honey and Sesame Chicken. It’s a meal that I can happily make for the two of us, or if Luke is away then just me on my lonesome, it really is that little bother. Not to mention it tastes a million times better than the bland and greasy MSG filled takeaway at the end of the phone.
Lemon, Honey and Sesame Chicken
Serves 4 (or 2 with plenty of yummy leftovers so you can have cold Chinese the next morning)
4 boneless chicken thighs with skin, diced
3 tablespoons cornflour
1 teaspoon Chinese five-spice
¼ teaspoon garlic powder
½ teaspoon salt
2 tablespoons coconut oil
2 tablespoons honey
1 tablespoon soy sauce (or tamari or coconut aminos)
3 tablespoons sesame seeds
- Place the cornflour, five-spice, garlic powder, zest of the lemon and salt in a bowl and whisk together until evenly mixed.
- Toss the diced chicken into the cornflour mixture until thoroughly coated.
- 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.
- Remove the chicken from the pan and set aside.
- Whisk the honey, soy sauce 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.
- Serve with rice stir-fried with beansprouts, spring onions and soy sauce.