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Honey-glazed chicken
- Helena Busiakiewicz
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Serves 2
Easy
Prep: 5 mins
Cook: 20 mins
A star rating of 4.8 out of 5.4 ratingsRate
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This is a great fakeaway-style dish – use half a chilli if you prefer it less spicy
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Try our honey-glazed chicken, then discover crispy chicken with harissa honey butter, honey-masala spatchcock chicken, lettuce wraps with sticky chicken or ras el hanout and honey BBQ chicken thighs.
Honey-glazed chicken recipe
Ingredients
Nutrition
-
400g chicken thigh fillets
cut into bite-sized pieces
-
2 tbsp cornflour
-
1 tbsp vegetable oil
-
5 tbsp light soy sauce
-
5 tbsp runny honey
-
1 tbsp rice wine vinegar
-
1 spring onion
sliced, greens and whites separated
-
20g ginger
grated
-
2 garlic cloves
grated
-
1 red chilli
sliced
TO SERVE
- cooked jasmine rice
- sesame seeds (optional)
Nutrition: per serving
- kcal658
- fat22g
- saturates5g
- carbs68g
- sugars51g
- fibre1g
- protein47g
- salt5.6g
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Method
-
step 1
Put the chicken in a medium bowl. Scatter over the cornflour and plenty of salt and pepper. Put a wok or large frying pan over a high heat. Drizzle in the oil then, once shimmering, lower in the chicken. Cook for 6-7 mins on all sides, stirring often, until crispy and golden.
-
step 2
While the chicken cooks, mix the soy, honey and vinegar in a small bowl.
-
step 3
When the chicken is nearly cooked through, stir in the spring onion whites, ginger, garlic and chilli. Mix well to combine and cook for 1-2 mins or until fragrant, then pour in the honey sauce. Mix really well to coat, leaving it to bubble for a few mins, stirring all the while, until the chicken becomes glossy.
-
step 4
Serve over fluffy rice, scattered with the spring onion greens and sesame seeds, if you like.
More ways with chicken thighs.
Authors
Helena Busiakiewicz
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A star rating of 4.8 out of 5.4 ratings
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