About this recipe:This dish requires marinating ahead of time but it results in a deliciously sticky, sweet garlic chicken. I usually serve it with spaghettt but it also works with rice and/or a salad.
For the marinade
1 teaspoon sesame oil
120ml soy sauce
4 cloves garlic, chopped
6 tablespoons honey
1/4 teaspoon minced fresh ginger root
4 skinless, boneless chicken breast fillets - sliced into strips
2 tablespoons butter, divided
1 pinch salt and black pepper to taste
1 onion, sliced
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Method Prep:10min › Cook:30min › Ready in:40min
Whisk together the sesame oil, soy sauce, garlic, honey and fresh ginger in a large glass or ceramic bowl. Add the chicken breast and toss to evenly coat. Cover the bowl and marinate in the fridge for 8 hours.
Fill a large pot with lightly salted water and bring to the boil over high heat. Once the water is boiling, stir in the spaghetti, and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set aside. Stir in 1 tablespoon of butter and season with salt and pepper.
Heat the remaining 1 tablespoon of butter in a frying pan over medium heat. Stir in the onion; cook and stir until the onion has softened, about 5 minutes. Remove the chicken from the marinade, and shake off excess, then add to the frying pan. Discard the remaining marinade. Cook the chicken breast strips until no longer pink in the centre, about 10 minutes. Serve chicken over spaghetti.