Sticky Tamari Ginger Chicken
Sticky, glossy and just a little sweet, this Tamari Ginger Chicken will become a fast weeknight favourite because it delivers great flavour with minimal effort. Serve with steamed rice and greens for a satisfying meal.
How long will it take?
35 minutes
What’s the serving size?
4
What do I need?
- 800 g chicken thigh fillet, cut into bite-sized pieces
- 1 tbsp cornflour
- 2 tbsp vegetable oil
For the Sauce
- 80 mL tamari
- 2 tbsp honey
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 2 tbsp freshly grated ginger
- 2 cloves garlic, minced
- 60 mL water
To serve
- 2 spring onions, thinly sliced
- 1-2 tsp sesame seeds
How do I make it?
- Place chicken pieces in a bowl and toss with the cornflour until lightly coated.
- Heat vegetable oil in a large frying pan or wok over medium-high heat. Add chicken in a single layer (cook in batches if needed) and fry for 4-5 minutes, turning, until golden and cooked through. Remove to a plate.
- Reduce heat to medium. Add the tamari, honey, rice wine vinegar, sesame oil, ginger and garlic to the pan. Stir for 60 seconds until fragrant, then add water.
- Simmer the sauce for 3-5 minutes, stirring, until slightly thickened and glossy.
- Return chicken to the pan and toss through the sauce for 2-3 minutes until sticky and well-coated.
- Remove from heat and scatter over spring onions and sesame seeds. Serve immediately.
