Ingredients:

450 grams of Boneless Chicken Breasts
1 tbsp. of Soy Sauce
¼ tsp. of Ajinomoto Salt
¼ tsp. of White Pepper
1 tsp. of Vinegar (Sirka)

Ingredients For Sauce

½ cup Chicken Stock
1 tsp. Corn Flour
1 tsp. Soy Sauce
¼ tsp. of Ajinomoto Salt
4 tbsp. Clear Honey (Shehed)
1 tsp. Brown Sugar
¼ tsp. White Pepper
1 tbsp. Sesame Seeds

Method:

• 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.

Serving Suggestions: Serve hot with Chinese Rice
Degree of Difficulty: Medium
Recipe Category: Main Course Chicken/Bird
Recipe Ethnic Group: Chinese