This dish of tender chicken pieces smothered in a sticky sauce and sesame seeds is absolutely bursting with flavour. This is a real crowd-pleaser ... and you'd never guess it only takes 15 minutes to get on the table!
Heat a large skillet/frying pan on a medium heat, then toast the sesame seeds until a light golden colour (about 2 to 3 minutes). Transfer to a bowl.
In a medium bowl, whisk together the water & cornstarch, soy sauce, maple syrup, rice wine, ginger & 5-spice. Set aside.
Put the flour, salt and pepper onto a plate and roll the chicken in it until all of the chicken is lightly coated.
Heat a good drizzle of oil in the pan on a medium-high heat, then brown the chicken for about 5 minutes until golden on all sides.
Add the sauce to the pan and let it bubble and thicken for a minute or two. Serve the chicken over rice, then sprinkle generously with the toasted sesame seeds and chopped spring onions.
Based on Weight Watchers recipe for sesame chicken.This recipe makes a generous amount of sauce (because that’s how we like it!) Just reduce the first 4 sauce ingredients (water, soy sauce, maple syrup, rice wine) to only 2 tablespoons if you’re a little less ‘saucy’!This is lovely served with some simple boiled broccoli. Put frozen broccoli on to boil about the same time you start cooking the chicken and everything should be ready around the same time.I took the lazy approach to my rice and bought a packet of the stuff you just bung in the microwave for a couple of minutes. If you'd rather cook your own, just remember to put it on to cook when you start making your meal so that it's ready in time.