Total Time
Prep 20 mins
Cook 0 mins

This is really easy to make and delicious! You can leave out the chili if you don't like it spicy or cooking this for children.

Ingredients Nutrition


  1. For the sauce, mix the cornstarch with the water until there are no lumps.
  2. Add the sherry, ketchup,honey, soy, garlic, ginger, chili and the sesame oil, set aside.
  3. In a non-stick frying pan heat the oil and fry the chicken for approx 5 minutes.
  4. Add the sauce mixture and cook until the sauce starts to thicken.
  5. Lower the heat, add the sesame seeds and simmer for approx 10 minutes.
  6. If the sauce is too thick add some more water.
  7. Serve with the green onions sprinkled on top.


Most Helpful

We made this for guests and weren't disappointed. yum! If anything we were rather heavy on the peppers so ours packed quite a bit of heat but it was wonderful! Pleasure to make and pleasure to eat, this will get repeated for sure! Thanks!!!

kiwidutch June 03, 2010

I did cut the recipe in half for the 2 of us & didn't really want a chili pepper, but substituted a tablespoon of finely chopped green chilies from a can & that gave us just a hint of heat which is what I was after ~ I like my tongue to tingle just a little rather than my whole mouth to catch on fire! Shows you what a wimp I am when it comes to Mexican foods! Anyway, we did enjoy this chicken dish & would happily make it again! Thanks for sharing the recipe! [Made & reviewed in I Recommend recipe tag]

Sydney Mike August 30, 2011

Very much enjoyed, although I did leave out the chillies. And I added carrots, celery, and zucchini, cutting as for stirfry, and adding with the chicken (I added the zucchini a few moments later than the other vegetables). This was delicious, quickly and easily prepared, I served it with steamed rice, a really good meal for mid-week dinners when you don't have a lot of time but it's nice to have an appealing meal! Thank you for a lovely recipe, Pets - made in your memory.

Karen Elizabeth July 26, 2011

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