Soy, Honey and Garlic Chicken
Based quite heavily on Monica Galetti's recipe for Soy and honey chicken with coconut brown rice, but dispensing with the coconut brown rice, this is a wonderfully sticky dish which doesn't so much have a sauce as a glaze that coats the chicken. My twists to her recipe which are a substantial increase in the liquid quantity, the addition of some garlic paste part-way through cooking and the "dressing" of sliced spring onion and red chlli add an additional flavour along with some wonderful crunchy texture and chilli heat.
Stats
Serves: 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
- 320g chicken skinless thigh fillets
- 3 tbsp clear honey
- 3 tbsp dark soy sauce
- 1/2 tsp garlic paste
- 1 spring onion, sliced
- 1 red chilli, sliced
Method
- Chop the fillets into bite sized pieces, or pieces that would require cutting in half when served - probably two to three pieces per thigh fillet
- Combine the honey and soy and mix together with the thigh fillet pieces. Do both of these steps in the cold, heavy (I used a solid Le Crueset pan) saucepan you're going to cook with to minimise washing-up
- Put the pan on a medium heat and cook until the chicken is cooked through, and the coating has thickened to a glossy glaze, stirring from time to time
- When you feel the dish has about five minutes remaining before it's done (this was around 15 minutes of cook time for me), add the garlic paste and stir in
- When the chicken is ready, serve up dressed with the spring onion and chilli slices. Leave the seeds in the chilli, if you can, for a burst of heat along with the crunch
Because the glaze on the chicken is such a strong, rich flavour, I served this with plain steamed rice and veg. I'm sure it'd be equally nice with noodles, perhaps with stir-fried veg in them.