Sesame chicken stir-fry recipe
 A deliciously sweet and sticky sesame chicken stir fry that's quick and easy to make with only a few ingredients. Serve with freshly cooked brown rice. Each serving (without the rice) provides 323 kcal, 29g protein, 16g carbohydrates (of which 14.5g sugars), 15g fat (of which 3g saturates), 4.5g fibre and 2.4g salt. 3 tsp toasted sesame oil 200g/7oz Tenderstem broccoli, trimmed and halved1½ tbsp runny honey2 tbsp Chinese rice wine vinegar2 tbsp dark soy sauce3 chicken thighs, skin removed, boneless and cut into bite-sized pieces1½ tsp sesame seeds, toasted (optional), to garnish 3 tsp toasted sesame oil 200g/7oz Tenderstem broccoli, trimmed and halved 1½ tbsp runny honey 2 tbsp Chinese rice wine vinegar 2 tbsp dark soy sauce 3 chicken thighs, skin removed, boneless and cut into bite-sized pieces 1½ tsp sesame seeds, toasted (optional), to garnish Method Heat a teaspoon of the oil in a medium wok or a large frying pan set over a high heat. Once hot, stir-fry the broccoli for 7–8 minutes until just tender and slightly charred.Meanwhile, whisk together the honey, rice wine vinegar, soy sauce and the remaining toasted sesame oil in a small bowl.Add the chicken to the pan and cook for a further 5 minutes, until browned and just cooked through. Remove the chicken and broccoli from the frying pan with a slotted spoon and set aside. Add the sauce to the pan and allow to bubble for 1–2 minutes or until starting to thicken and turn sticky. Return the chicken and the broccoli to the pan and stir until it is well coated in the sauce.Sprinkle with the toasted sesame seeds, if using, and serve immediately with the rice. Heat a teaspoon of the oil in a medium wok or a large frying pan set over a high heat. Once hot, stir-fry the broccoli for 7–8 minutes until just tender and slightly charred. Heat a teaspoon of the oil in a medium wok or a large frying pan set over a high heat. Once hot, stir-fry the broccoli for 7–8 minutes until just tender and slightly charred. Meanwhile, whisk together the honey, rice wine vinegar, soy sauce and the remaining toasted sesame oil in a small bowl. Meanwhile, whisk together the honey, rice wine vinegar, soy sauce and the remaining toasted sesame oil in a small bowl. Add the chicken to the pan and cook for a further 5 minutes, until browned and just cooked through. Remove the chicken and broccoli from the frying pan with a slotted spoon and set aside. Add the sauce to the pan and allow to bubble for 1–2 minutes or until starting to thicken and turn sticky. Return the chicken and the broccoli to the pan and stir until it is well coated in the sauce. Add the chicken to the pan and cook for a further 5 minutes, until browned and just cooked through. Remove the chicken and broccoli from the frying pan with a slotted spoon and set aside. Add the sauce to the pan and allow to bubble for 1–2 minutes or until starting to thicken and turn sticky. Return the chicken and the broccoli to the pan and stir until it is well coated in the sauce. Sprinkle with the toasted sesame seeds, if using, and serve immediately with the rice. Sprinkle with the toasted sesame seeds, if using, and serve immediately with the rice. Recipe tips Instead of serving with rice, stir two nests of cooked egg noodles into the sauce at the same time as the chicken and broccoli.