In a small bowl, mix the soy sauce, honey, sesame oil, garlic, ginger and vinegar.
Bowl
💡Honey balances the saltiness of the soy and caramelizes over heat: on the grill it gives a browned crust, and in a pan a glossy sauce.
To assemble
2
Slice the chicken into strips 1 cm thick.
KnifeCutting board
3
Heat the oil in a pan over high heat. Fry the chicken strips in batches 3–4 minutes, until golden.
⚙ Pan-fryingStoveFrying pan
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
4
Add the sauce for the pan and bring to a boil.
Stove
5
Mix the cornstarch and water, add to the sauce and cook 2 minutes more, until the sauce thickens and coats the chicken.
Stove
💡Mix the starch with cold water before it goes into the hot sauce: dry starch clumps instantly.
6
Serve immediately over white rice and sprinkle with the sesame seeds and green onion.
363calories
47 gprotein
11 gcarbs
13 gfat
● protein 53%● carbs 13%● fat 34%
Per serving (251 g), of 4 servings
For the Soy-Honey Sauce · To assemble ·
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⚖ About the ingredients
Soy sauce: measured in tbsp in this recipe: 1 tbsp = 18 g · 53 kcal per 100 g · More about Soy sauce →
Honey: measured in tbsp in this recipe: 1 tbsp = 21 g · 304 kcal per 100 g · More about Honey →
Sesame oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Sesame oil →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Fresh ginger: measured in tsp in this recipe: 1 tsp = 5 g · 80 kcal per 100 g · More about Fresh ginger →
Rice vinegar: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Rice vinegar →
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
