A quick and easy chicken recipe, that’s perfect for weeknights.

A sticky conversation…  The hardest part of this recipe is in sourcing ethically produced chicken. I’m not sure whether there is an app for it, but…if any tekkies are listening, there probably should be!

Ethical consumerism is in vogue at the moment….and so it should be. Keeping ourselves informed on where and how our food is produced allows us to make positive contributions to our local communities and the whole planet in general. We may not all have the time to be chaining ourselves to trees, or picket villainous companies, but we can make it unfeasible for unethical practices to be maintained by unconscionable companies.  So..take the time to shop around and talk with your neighbors about the best options available in your area.

What you will need:

2-3 Chicken tenderloins or thigh fillets

1 tbs chinese five spice

1 sliced clove garlic

3 cm sliced ginger

1 tbs sesame oil

1 tbs cooking oil

1/2 cup soy sauce

3 tbs honey

1 tbs sweet chilli sauce

1/2 cup chopped toasted peanuts or sesame seeds

How to prepare:

Generously coat the chicken in chinese five spice and lay on a flat surface with a sheet of baking paper over the top. Beat the chicken until it flattens out evenly.

Slice the chicken tenderloins roughly into 5cm pieces.

In a non stick frying pan, heat the oil and add the ginger and garlic. Cook until the ginger and garlic is lightly sizzling. On medium heat, add the chicken and sear the on both sides, making sure it cooks thoroughly. This maybe take up to 7 minutes.

Warm the soy sauce, sweet chilli and honey, either in a saucepan or for 30 seconds in the microwave.

Turn up the heat on the chicken and pour the warm soy sauce and honey over the chicken.

Add peanuts/or sesame seeds and cook on high until the sauce bubbles and thickens into a sticky consistency.

Serve with a side of veggies, salad or rice.