This is a sticky and sweet recipe and can be used with chicken breast, as well as beef and pork.
- 4 tbsp clear Irish honey
- 2 tsp Tabasco sauce
- 4 tbsp sesame oil
- 4 tbsp soy sauce
- 4 chicken thighs -skinned, deboned, sliced
- 1 tbsp rapeseed oil
- Knob of butter
Place the sliced chicken, Tabasco sauce, honey, sesame oil and soy sauce into a bowl and mix well and leave to marinate for at least five minutes.
Heat a little rapeseed oil in a frying pan. Remove the chicken slices from the marinade (don’t throw this away), fry chicken for 3-4 minutes on each side until completely cooked through. Remove the chicken from the pan and set aside to keep warm.
Pour the marinade into the pan and boil rapidly for a few minutes until slightly reduced. Add the butter and whisk until the sauce becomes glossy.
On a large plate arrange the slices of chicken and pour the sauce from the pan over. Steam some Green Saffron aged basmati rice and wilted greens. Sticky and sweet perfection!