Here's my really quick five minute prep, one hour in the oven, Sticky Sesame Chicken.
I use thigh fillets usually, but any cut of chicken is fine.
This is a great one to have in a freezer bag, ready to go. Defrost in the fridge overnight, toss into a baking dish when you get home, dinner done and dusted :)
Mimi's Baked Sticky Sesame Chicken
Serves 6
You'll need:
1 kg chicken thigh fillets, cut into large cubes (halved across the length then cut into three to yield six large cubes per fillet is best)
In a jug, whisk together:
1 tablespoon of cornflour with 2 tablespoons water
Add:
1/2 teaspoon minced garlic or 1 clove of garlic, minced
1 teaspoon sesame oil
1/4 cup vinegar (apple cider is nice but it doesn't really matter)
1/2 cup tomato sauce
1/4 cup brown sugar
1/2 cup honey
2-4 tablespoons sesame seeds
1 cup mixed diced vegetables (I just use frozen ones)
Whisk all ingredients, including half of the sesame seeds, until well combined. Reserve the other half of the sesame seeds for garnish.
Preheat the oven to 180C fan forced or 190C normal.
Put the chicken cubes into a large casserole dish or lasagna style dish. Ideally you want it large enough to not crowd the chicken pieces, so that they all get a yummy sticky glaze on them. If you have a dish that allows you to spread them in a single layer, that's perfect.
Pour the sauce over and toss the chicken well to ensure it's liberally coated.
Place in the preheated oven and bake for one hour, checking and stirring every 15 minutes. You'll notice that the sauce starts to thicken due to the cornflour and the chicken cubes become quite thickly coated in the glaze.
While that's cooking, steam some rice and keep it warm.
15 minutes before the end of the cooking time for the chicken, add the vegetables and stir well. Sprinkle the remaining sesame seeds over the chicken. Increase the heat to 200C to allow the chicken cubes and sesame seeds to brown up a bit.
Serve the chicken and veges over rice.
Hide the leftovers (if any) to savour for lunch the next day ;0)
