Honey Garlic Chicken

This dish uses a classic combination of flavours with added depth from the smoked honey. Mingle the honey with soy sauce and garlic to produce a sticky, sweet sauce to coat golden tender chicken pieces. Serve over boiled rice of choice to create a simple but tasty Friday night fakeaway.

Serves 4

Effort: Easy

Prep: 10 mins

Cook: 20 mins

Gluten free option

Ingredients

• 3- 4 Chicken breasts , sliced into thick strips

• 2 tbsp cornflour

• 1/2 tsp salt & pepper each

• 3 tbsp neutral oil (see hints & tips)

• 1 tbsp unsalted butter

• 4 garlic cloves, minced

• 1/3 cup (110g) smoked honey - SmokeyQ

• 1/3 cup (80ml) chicken stock

• 1 tbsp rice vinegar

• 1 tbsp soy sauce

To Serve

• 1 tbsp finely chopped fresh parsley

• 1/2 tsp chilli flakes

• Rice of choice

Instructions

1. Place the chicken breast in a bowl and add the cornflour, salt and pepper. Toss the chicken in the cornflour until fully coated.

2. Heat the oil in a large frying pan over a high heat.

3. Add the chicken breast in batches, and cook on one side until golden brown (about 4-5 minutes), then turn over and cook for a further 2 minutes or until the chicken is cooked through. Remove to a plate lined with paper towel.

4. Add the butter to the pan, let it melt, then add the garlic and stir together. Turn the heat down to medium so the garlic doesn't burn, then make the sauce.

5. To make the sauce, combine the honey, stock, rice vinegar and light soy sauce in a bowl and stir together.

6. Add the sauce to the pan. Turn the heat up and bring the sauce to the boil, then simmer for 4-5 minutes until the sauce reduces and thickens.

7. Add the chicken back to the pan and coat each in the sauce. Leave to simmer for 3-4 mins to warm the chicken back through.

8. Sprinkle on the chopped parsley and chilli flakes and serve over boiled rice.

Hints & tips

Make gluten free - Make sure you are using Gluten free soy sauce & chicken stock. Also check your rice wine vinegar is gluten free too!

Chicken - Chicken breast can be swapped with chicken thighs if you prefer.

Honey - Want less smokiness? Mix half normal honey with half smokey honey instead.

Cooking oil - Use a neutral tasting oil that can be cooked at a high temperature. Examples are peanut, vegetable, sunflower or rapeseed.

Easy swaps - If you don't have rice vinegar, you can swap for apple cider vinegar or white wine vinegar plus 1/4 tsp of sugar.

Serving suggestion - Serve over boiled rice of choice or make a vegetable fried rice instead.

Storage - Store in the fridge for up to 3 days. Suitable for freezing, the chicken wont be as crispy or tender when reheated.