
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 600g chicken breast, cut widthways into 1cm thick strips, then lengthways into two strips
- 1 level teaspoon of cinnamon
- 2-3 tablespoons of rose harissa
- 4 tablespoons of clear honey (or more, if desired)
- 4 whole spring onions, thinly sliced including green part
- 15g fresh coriander, roughly chopped
- 2 teaspoons of sesame seeds, lightly dry-toasted in a pan
- 1 teaspoon of Nigella seeds
- Vegetable oil for frying
- Salt and pepper to taste
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Method
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1Add enough vegetable oil to coat the inside of the wok generously and heat on a low to medium heat. Once hot, add the chicken strips and stir-fry browning the edges quickly. Remove and drain the excess oil from the chicken on a plate lined with two sheets of kitchen roll. Do not fully cook the chicken as it will still need to be cooked with the glaze shortly.
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2Empty any remaining oil from the wok, add the chicken back in along with the harissa, cinnamon, honey and a generous amount of salt and pepper and stir-fry well until the chicken is evenly coated in the mixture. Adjust honey, harissa and seasoning quantities as desired.
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3Serve scattered with sesame and Nigella seeds, coriander and spring onions.
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4Cook's Notes
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5You can also use pork, prawns and even tofu as a substitute to chicken. Great served with rice or noodles.