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: 4 people (or 2 with plenty of yummy leftovers so you can have cold Chinese the next morning)
Calories: 413kcal
Ingredients
- 4 boneless chicken thighs with skin diced (or 3 chicken breasts)
- 1 lemon
- 3 tablespoons cornflour
- 1 teaspoon Chinese five-spice powder
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- 2 tablespoons coconut oil
- 2 tablespoons honey
- 1 tablespoon coconut aminos* or tamari
- 3 tablespoons sesame seeds
Instructions
- 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, 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.
- Serve with rice stir-fried with beansprouts, spring onions and extra coconut aminos drizzled over.
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
Nutrition
Calories: 413kcal | Carbohydrates: 20g | Protein: 20g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 111mg | Sodium: 465mg | Potassium: 311mg | Fiber: 2g | Sugar: 9g | Vitamin A: 90IU | Vitamin C: 14.5mg | Calcium: 81mg | Iron: 2.2mg