8 thin chicken sausages
1 onion, cut into thin wedges
175g sachet honey soy stir-fry sauce (½ cup)
2 teaspoons cold-blended ginger paste
Steamed jasmine rice, chopped cucumbers and toasted sesame seeds, to serve
Heat a lightly oiled, large, non-stick frying pan over a medium to high heat. Add sausages. Cook, turning occasionally for about 10 minutes, or until browned all over and cooked through. Remove. Thickly slice diagonally. Drain any excess fat from pan.
Return frying pan to same heat with sausages with onion. Cook, stirring for about 5 minutes or until onion is lightly browned.
Stir in sauce, ginger and ½ cup hot water. Bring to boil. Gently boil, stirring occasionally for about 2 to 3 minutes, or until sauce is thickened. Remove.
Serve sausages over rice. Top with cucumbers. Sprinkle with sesame seeds.
TIP! We used Beak & Sons Honey Soy Stir Fry Sauce for this recipe. For a spicy flavour, add 1 chopped red chilli to the pan with sauce and ginger.