Sticky chicken and pepper noodles
Stir-fry strips of chicken and red peppers in a wok with ginger, chilli and honey for a comforting midweek meal for two
Honey-glazed chicken
Serves 2
Easy
Prep:
Cook:
This is a great fakeaway-style dish – use half a chilli if you prefer it less spicy
Skip to ingredients
- 400g chicken thigh filletscut 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 onionsliced, greens and whites separated
- 20g gingergrated
- 2 garlic clovesgrated
- 1 red chillisliced
TO SERVE
- cooked jasmine rice
- sesame seeds (optional)
Nutrition: per serving
- kcal658
- fat22g
- saturates5g
- carbs68g
- sugars51g
- fibre1g
- protein47g
- salt5.6g
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.
