Here at Pinch of Nom, we like to say that nothing is out of the question (in moderation). Using honey is a fantastic way to add natural, unrefined sweetness to your diet. Paired with the fiery warmth of chilli and balanced with the acidity of dark soy, this honey chilli chicken recipe is a tasty ‘fakeaway’ option.
How to make Pinch of Nom honey chilli chicken
PREP TIME 5 MINS
COOKING TIME 25-30 MINS
CALS PER SERVING 308
FREEZABLE AND GLUTEN FREE (USE GF SOY SAUCE AND STOCK CUBES)
low-calorie cooking spray
600g chicken thigh fillets (skin and visible fat removed)
2 tbsp runny honey
pinch of dried chilli flakes
2 chicken stock cubes, crumbled
3 tbsp dark soy sauce
1 1/2 tsp garlic granules
2 radishes, finely sliced
2 spring onions, trimmed and finely sliced
red chilli, deseeded and finely sliced (optional)
1. Preheat the oven to 180C/160Cfan/gas 4 and spray a baking dish with low-calorie cooking spray.
2. Place the chicken fillets in the baking dish.
3. Mix the honey, chilli flakes, stock cubes, soy sauce and garlic granules in a bowl. Spread the mixture all over the chicken fillets and cook in the oven for 25-30 minutes until cooked through.
4. Remove from the oven and serve with radishes, spring onions and red chilli, if you like.
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