2 tbsp toasted sesame oil
6 skinless and boneless Crysbro chicken thighs, sliced
2 large garlic cloves, crushed
A thumb-sized piece of ginger, grated
50g runny honey
30ml light soy sauce
1 tbsp rice wine vinegar
1 tbsp sesame seeds, to serve
4 spring onions, shredded, to serve
sticky rice, to serve
steamed spring greens to serve
Heat the oil in a non-stick pan over medium heat.
Add the chicken and fry for 7 minutes, or until golden.
Add the garlic and ginger and fry for 2 minutes. Stir in honey, soy sauce, vinegar and 100ml of water.
Bring to the boil and cook for 2 – 5 minutes over medium heat until the chicken is sticky and coated in a thick sauce.
Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed vegetables.