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Sticky Soy Sesame Chicken

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Description

Take in this recipe… because take out is on the menu!

Instead of ordering in or scouring the cupboards for something deliciously bad… try out our take out doppelganger. With little prep and almost no ‘hands on’ cooking time, you can have this in the crock pot before you even leave for work! It’s another set and forget, easy and guilt free flavour-fix that’s sure to knock out those guilty cravings and keep your wallet on the fatter side of life.

The best bit? There’s plenty to go round (or simply, double the recipe) and it suits any day of the week!

Ingredients

¼ cup balsamic vinegar
¼ cup gluten free soy sauce
70ml cup pure maple syrup
1 tbsp. tamarind paste
¼ cup sesame oil + 1 extra tbsp.
2 garlic cloves
1 onion
1cm cube fresh ginger
½ red capsicum
salt and pepper, to season
1 long red chilli, sliced (or 1 tsp. pure chilli powder/sauce)
1tbsp. arrowroot/gluten free cornflour
8 chicken thighs
3 spring onion stalks, sliced to garnish
sesame seeds, to garnish
2 cup raw brown rice
4 cups water
Pinch salt
Pinch turmeric (optional)

Directions

1
Season chicken thighs well with salt & pepper.
2
Add the extra tablespoon of sesame oil to a non-stick fry pan and heat on low, brown the chicken thighs on both sides.
3
Once browned, remove from the heat and place the thighs in the base of your slow cooker.
4
In a large jug add the balsamic vinegar, gluten free soy sauce (tamari), maple syrup, tamarind and sesame oil. Whisk together briefly and set aside.
5
Peel and mince the garlic cloves.
6
Peel and grate the ginger.
7
Finely dice the red capsicum, removing any seeds as you go.
8
Slice 1 long red chilli finely (if using chilli paste add to the sauce jug).
9
Peel and finely dice the onion.
10
In the same pan the thighs were browned add the garlic, ginger, capsicum, onion and chilli (if using), sauté the vegetables on a medium heat for a maximum of 5 minutes.
11
Once the vegetables are sautéed add the jug of sauce and mix well. Bring the sauce to a simmer and whisk in the arrowroot until no lumps can be seen.
12
Remove from the heat and pour the sauce over the thighs.
13
Coat the chicken with the sauce, cover and leave to cook for 7 hours on low in your slow cooker.
14
30 minutes before serving add the water, salt, turmeric and rice to a large pot and bring to the boil. Cook the rice until tender, approximately 15-20 minutes – testing to ensure that the rice is fully cooked and not hard to bite.
15
Serve the rice and spoon the chicken thighs over with a little sauce, garnish with chopped chives and a sprinkle of sesame seeds.