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A Perfect Pantry

Sticky Chicken

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    • 1 eggplant
    • ½ cup table salt
    • 1kg chicken breast
    • ½ cup gluten free flour
    • ¼ cup sesame seeds
    • ¼ cup sesame oil
    • ¼ cup brown sugar
    • ¼ cup honey
    • ½ cup soy
    • ½ cup sweet chilli sauce
    • 1 tbsp. oyster sauce
    • 2 cloves garlic
    • 2 tbsp. sesame seeds to garnish
    • 150g broccoli florets
    • 200g snowpeas, strings removed


    1. Slice the eggplant into 1cm slices, season with salt on both sides and set aside for 10 minutes. Rinse the salt off and dry with paper towel.
    2. Prepare the chicken breasts by cutting each chicken breast into 3.
    3. Mix together the flour and sesame seeds.
    4. Dust the chicken in the flour mix and set aside.
    5. Mix together the brown sugar, honey, soy sauce, sweet chilli sauce, and oyster sauce. Set aside until required.
    6. Pre-heat your electric frypan, add 2 tbsp. sesame oil and seal your chicken breasts, remove and set aside.
    7. Add a little more sesame oil if required then add your eggplant slices and cook for 2 minutes each side. Add the 2 tbsp. sesame seeds and stir for 1 minute then return the chicken back to the frypan and pour in the sauce mixture. When the sauce begins to bubble, turn the chicken over and continue until the chicken is completely cooked through. Add a little water (1/4 cup) if required.
    8. Add the broccoli florets and snowpeas, stir through.
    9. Serve with rice.

    This recipe was developed using a Kambrook Appliance.


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    Guest 23 February 2024

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