• 2 tbsp toasted sesame oil
  • 6 skinless and boneless chicken thighs, sliced
  • 2 large garlic cloves, crushed
  • 1 thumb-sized piece ginger, grated
  • 50g runny honey
  • 30ml light soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp sesame seeds , to serve
  • 4 spring onions, shredded, to serve
  • sticky rice, to serve
  • steamed bok choi or spring greens, to serve

Heat the oil in a non-stick pan over a medium heat.

Add the chicken and fry for 7 mins, or until golden.

Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water.

Bring to the boil and cook for 2 – 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.

Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.