Image Courtesy of Humaira Amir
-
450 grams of Boneless Chicken Breasts
-
1 tbsp. Soy Sauce
-
¼ tsp. Ajinomoto Salt
-
¼ tsp. White Pepper
-
1 tsp. Vinegar (Sirka)
-
½ cup Chicken Stock
-
1 tsp. Corn Flour
-
1 tsp. Soy Sauce
-
¼ tsp. Ajinomoto Salt
-
4 tbsp. Clear Honey (Shehed)
-
1 tsp. Brown Sugar
-
¼ tsp. White Pepper
-
1 tbsp. Sesame Seeds
- Wash the chicken well. Cut it into 2 inch strips. Marinate the chicken with salt, pepper, vinegar and soy sauce and set it aside to marinate for about 20 minutes.
- Heat oil in a kadai or pan and fry the marinated chicken until it is well tender. Drain and place the chicken in a wok. Add soy sauce, brown sugar, honey, chicken stock, salt and pepper. Bring to a boil, stirring constantly, simmer for 3-4 minutes or until all of the moisture has evaporated and the thick coating of sauce has formed over the chicken.
- Sprinkle with sesame seeds; stir once and transfer to a serving dish.
|
