Ingredients
- 1 box chicken nuggets
- 400g egg-fried rice
- 2 tsp (10ml) sesame seeds, toasted
- spring onions, chopped
Sauce:
- 2 Tbsp (30ml) sesame oil
- 1 garlic clove, peeled and minced
- 2 tbsp white wine vinegar
- 1 Tbsp (15ml) honey
- 3 Tbsp (45ml) sweet chilli sauce
- 1/3 cup (80ml) tomato sauce
- 3 Tbsp (45ml) brown sugar
- 3 Tbsp (45ml)soy sauce
Method
- Bake the chicken nuggets in the oven according to the package instructions.
- Add all the sauce ingredients to a hot pan or wok. Stir and allow the sauce to bubble on high heat until it has reduced by about a third (this should take 2-3 minutes).
- Add the chicken back in and toss to coat. Cook for 1-2 minutes.
- Turn off the heat and divide the chicken between bowls.
- Garnish with toasted sesame seeds and spring onions and serve with rice.
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