A quick sweet and tangy recipe, perfect for nibbles with drinks or as light meal served with a salad. Serves 4.
¼ cup honey, lightly warmed
1 tbs oyster sauce
2 tsp sweet chilli sauce
2 cloves garlic
2cm fresh ginger, peeled, thinly sliced
finely grated rind and juice 1 lime
500g thigh fillets, cut into large cubes
1 tbs vegetable oil
1 tsp sesame seeds, toasted
2 spring onions, trimmed and curled to garnish
Add the honey, oyster and chilli sauces, garlic, ginger, lime rind and juice to the blender.
Select Puree and blend for 30 seconds or until smooth.
Toss the chicken with the oil and lightly coat. Heat a heavy based frying pan over a medium heat. Add the chicken to the pan and cook tossing for 4-5 minutes or until nearly cooked. Pour sauce over chicken and toss well, bringing to a simmer.
Serve sprinkled with the sesame seeds and garnish with the spring onions.
- The chicken can be left in whole thigh fillet pieces and tossed in the sauce. BBQ over a medium heat turning often until cooked.
- The sauce can be doubled or tripled and refrigerated for up to 3 days in a sealed container