- 1 1/2 cups reduced-salt chicken stock
- 1/4 cup soy sauce
- 1/4 cup honey, warmed to soften
- 1 tbsp corn flour, mixed with
- 2 tbsp water
- 1 tbsp tomato paste
- 3 tsp sesame oil
- 3 tsp rice wine or white vinegar
- 2 tsp Chinese five-spice
- Pinch chilli flakes
- 2 tbsp sesame seeds
- 600g boneless and skinless chicken thighs
- Freshly cracked black pepper
- 2 tbsp oil (peanut, grapeseed or rice bran)
- 1 large onion, finely chopped
- 4 cloves garlic, crushed
- 2 tsp finely grated fresh ginger
- 1 red chilli, deseeded, finely chopped (optional) plus extra, to serve
- Cooked egg noodles, to serve
- Asian greens, to serve
- Chopped chives, to serve
Mix all the sauce ingredients together in a bowl. Set aside.
Dry-toast the sesame seeds in a small frying pan over a medium heat until just golden. Set aside.
Pat the chicken dry with paper towels, cut into biggish pieces and season with pepper. Heat the oil in a large frying pan over a high heat. When hot, add half the chicken and cook until golden-brown all over. Set aside in a bowl and repeat with the remaining chicken.
Turn the heat down to medium then add the onion, garlic, ginger and chilli (if using) and stir-fry for a few minutes.
Give the sauce ingredients a stir and pour into the pan along with the chicken. Simmer uncovered for about 15 minutes or so, just until the sauce has thickened up nicely and the chicken is cooked through. Season with salt and pepper to taste.
Serve on egg noodles with steamed Asian greens, sprinkled with the sesame seeds, extra chilli and chives.
Wine match, 2014 Equinox Chardonnay
Elegant, complex, layered and lingering.
The five spice and slightly darker flavours of soy sauce will marry nicely with the integrated flavours of the Equinox Chardonnay.