500gms– 1.1 lbs. chicken tenders or thighsboneless and skinless, cut into bite sized pieces
2tbspfresh gingerfinely grated
green onionsfor garnishing
1dry red chilly
Combine the soy sauce, vinegar, honey and ginger in a bowl. Add the chicken and mix well. Marinate it for at least 30 minutes. Once ready to cook, drain the chicken from the marinade and keep it aside.
Heat a wok over medium heat. Add the vegetable oil and chilli. Once hot, remove the chilli and add the chicken.
Stir fry the chicken in batches until almost done. Remember that the chicken has been marinated in honey, so lower the heat to avoid burning it but do not lower the heat so much that it braises the chicken: it needs to fry.
When ready, take the chicken out and keep it aside.
Add the chopped onion and the reserved marinade to the pan. Fry it for 10-15 seconds and add the water. Let the mixture come to a boil and reduce the heat. Let it simmer for a couple of minutes until onions are soft and the sauce reduces to coating consistency. Check and adjust seasoning if needed.
Add the chicken back to the wok and mix well. Add the chilli and sesame seeds, mix and take the chicken off the heat.
Decorate it with green onions and serve it with steamed rice.