Sticky Sesame Chicken Skewers with Honey Glaze

Sticky, savoury and wonderfully more-ish, my chicken skewers are a super speedy supper your whole family will love. The simple honey and tamari glaze becomes deliciously glossy as it cooks, coating every piece of chicken in a sweet and salty sauce.

Chicken provides plenty of protein, while the sesame oil and seeds add a lovely nutty flavour. Serve the skewers with rice or your favourite grains and plenty of colourful vegetables. Mange tout and baby corn work brilliantly here.

Find the gluten-free switches in the cook’s tips below.

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Sticky Sesame Chicken Skewers

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Courses

Servings

Calories 391 kcal

Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free

Ingredients

2 breasts Chicken
1 tsp Olive Oil
3 tbsp Honey
2 tbsp Soya Sauce (tamari or dark)
1 tbsp Rice Vinegar
1 tbsp Sesame Oil
1 tbsp Cornflour
1 tbsp Water
1 tsp Sesame Seeds

Instructions

Cook the chicken

Slice the chicken breasts lengthways into long strips, approximately 1.5cm wide.
Carefully thread the chicken strips onto skewers, folding them gently back and forth as you go. Pop any stragglers on the end.
Heat the olive oil in a large frying pan over a medium heat. Add the chicken skewers and cook, turning regularly, until golden on all sides and nearly cooked through.

Now make the sauce

Meanwhile, place the honey, tamari, rice vinegar and sesame oil into a small saucepan and bring to a gentle simmer.
Mix the cornflour and water together in a small dish to make a smooth paste. Pour this into the simmering sauce and stir well. Continue to cook for a few minutes until the sauce has thickened and become glossy.

Finish the skewers

Pour the thickened sauce into the frying pan and turn the skewers until they are well coated. Allow everything to bubble gently for another couple of minutes, making sure the chicken is completely cooked through.
Transfer the skewers to plates and spoon over any remaining sticky sauce. Sprinkle with sesame seeds and serve with rice, noodles, quinoa or bulgar wheat and your choice of vegetables.

Notes

If you are using wooden skewers, soak them in cold water for at least 10 minutes before threading on the chicken. This helps to prevent them from scorching.

Cut the chicken strips to a similar width so that they cook evenly.

Keep an eye on the sauce once the honey has been added to the frying pan, as it can catch if the heat is too high.

For a little extra freshness, finish the skewers with sliced spring onions, fresh coriander or a squeeze of lime.

Gluten-free: Use tamari soya sauce rather than regular soya sauce and check the label to ensure it is certified gluten-free.

Storage: Left over cooked chicken can be stored in an airtight container in the fridge for up to 2 days. Reheat thoroughly before serving.

Nutrition

Calories: 391kcalCarbohydrates: 31gProtein: 36gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 102mgSodium: 1193mgPotassium: 652mgFibre: 0.4gSugar: 26gVitamin A: 48IUVitamin C: 2mgCalcium: 24mgIron: 1mgManganese: 0.2mgMagnesium: 53mgZinc: 1mg

Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.

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