This Chinese restaurant-inspired dish is better than any takeaway you might be craving. If you prefer things a little spicier, add an extra spoonful of Sriracha.
This Chinese restaurant-inspired dish is better than any takeaway you might be craving. If you prefer things a little spicier, add an extra spoonful of Sriracha.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Cal/Serv:
436
Ingredients
2Tbsp.
vegetable oil
800g
skinless chicken thigh fillets
1
large aubergine, cut into rough 3cm chunks
2
cm piece fresh root ginger, peeled and grated
5
garlic cloves, crushed
100g
runny honey
75ml
dark soy sauce
50ml
oyster sauce
1Tbsp.
Sriracha hot sauce, see intro
2Tbsp.
cornflour
4
spring onions, sliced
2tsp.
sesame seeds
cooked rice, to serve
Directions
Step 1Heat the oil in a large, deep frying pan (that has a lid) over high heat. Brown the chicken thigh fillets all over, in batches if needed (the chicken will not be cooked through). Remove to a plate.
Step 2Reduce heat to medium. Add the aubergine to the pan and quickly turn to coat in the oil. Fry for 2min, then stir in the ginger and garlic and fry for 1min, until aromatic.
Step 3Return chicken to the pan and stir in the honey, soy, oyster and Sriracha sauces and 100ml water. Bring to a simmer, cover and bubble gently for 35min, stirring occasionally, or until the chicken is cooked through and the aubergine is tender.
Step 4Using tongs or a slotted spoon, remove the chicken to a board. In a small cup or bowl, mix the cornflour with 2tbsp of the pan cooking liquid to form a smooth paste. Add to the pan and bubble over medium-high heat, stirring occasionally, for 2min, or until thickened.
Step 5Shred or slice the chicken into bite-sized pieces and return to the pan with most of the spring onions to heat through. Sprinkle over the sesame seeds and remaining spring onions and serve with rice, if you like.
TO MAKE IN A SLOW COOKER: Complete steps 1 and 2 in a frying pan before transferring to a slow cooker with the honey and sauces (no water needed). Cover and cook on low for 6hr, until the chicken is cooked through. Strain mixture into a medium pan and complete recipe (returning sliced chicken and aubergine to the sauce in step 5).
Per serving:
Calories: 436
Protein: 44g
Fat: 13g
Saturates: 2g
Carbs: 33g
Total sugars: 25g
Fibre: 3g
Our ultimate chicken recipes 🍗 from Sunday roasts and hearty pies to midweek pasta bakes
Love Good Housekeeping and want more of our Triple-Tested recipes, home tips, fashion inspiration, essential consumer advice and so much more delivered to your inbox? Sign up to our FREE weekly newsletters, sit back and enjoy!
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
