I loved this! I wasn't sure how to go about it at first as I don't have the pot used for cooking and lots of people were saying it was too sweet, but in the end I did it like this.
1) I diced the chicken and covered it in lightly seasoned flour (I did this because I was going to brown the chicken first but decided against it and put it in the pan raw. See below)
2) I then added all the ingredients into a lidded saucepan, using all the recommended measures, and cooked gently for about 25 minutes with the lid on. As the chicken already had a light dusting of flour I didn't bother with the cornflour. NOTE; I used toasted sesame oil in the sauce not vegetable oil as I thought it would give an extra depth of flavour. I also added just a little bit more chilli flakes as that's my preference.
3) While the chicken was cooking in the sauce I boiled plain basmati rice and steamed some tender stem broccoli.
4) When everything was cooked, I served the chicken, with a sprinkling of sesame seeds, with the rice and tender stem broccoli. If I'd had some spring onions I would have put a sprinkling of them on top too.
It was delicious. Neither me or my husband found it overly sweet or salty.
Paired it with a white wine suitable for spicy dishes.
P. S. I made it for two, so I just halved the ingredients., but the ratio was the same.
