Sesame – honey – veggie – chicken wok

2 large ziploc freezing bags

4 chicken breasts in cubes

2 Tbl sp of soy sauce

2 Tbl sp of white wine

1 Tbl sp of sesame oil

2 Tbl sp of brown sugar

3 Tbl sp of starch

6 Tbl sp flour

1 Tsp salt

1/2 Tsp pepper

oil for frying

1 bell pepper

1 hand full of broccoli rosetts

2 green onions

1 carrot

sesame seeds, slightly roasted in a pan without fat

sauce:

2 Tbl sp honey

2 Tbl sp oister sauce

2 Tbl sp  sweet chili sauce

4 Tbl sp ketchup

4 Tbl sp soysauce

2 TBL sp of sherry

1/2 cup of water

Roast sesame seeds in pan, set aside. Mix sugar, soysauce, wine, sesame oil in ziploc bag, add chicken cubes, marinate in fridge 1-2 hours. After that discard marinade.

Meanwhile heat oven to 180 ° Celsius.

Take second ziploc bag and mix starch, flour, salt and pepper. Ad the dripped off chicken, close bag and shake well until chicken cubes are evenly coated.

Fry meat in hot oil  until crispy and slightly brown. Fill the chicken in pan and let it get even crispier and a little browner in the oven. Meanwhile wash veggies, peel carrot, deseed bell pepper, cut everything in small pieces. Cook broccoli in boiling salted water for just 3-4 minutes, drain. Now fry green onions, carrots and bell pepper in some oil in your wok or deep pan, add broccoli. Set aside.

Prepare sauce: In a small pot mix all the sauce ingrediences, bring to a boil.

Remove chicken from oven, add to the veggies in your wok, poor sauce.

If you want, you can add some chili for a heat. Sprinkle with sesame seeds and serve with rice.

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