2 tbsp toasted sesame oil

6 skinless and boneless chicken thighs sliced

2 large garlic cloves crushed

1 thumb-sized piece 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 bok choi

or spring greens, to serve

step 1

Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.

step 2

Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.

Kindly check the ingredients before you start the recipe.