Honey Chilli Chicken

Crispy coated chicken in a sticky honey chilli sauce, a delicious fakeaway recipe!

The perfect recipe for those weekend takeaway cravings! Honey chilli chicken is always my go to dish if we have a Chinese takeaway but sometimes I find the sauce is too sweet. So I've trialled this recipe a few times to hopefully achieved the perfect sauce. I served with with my egg fried rice recipe which you can find under the 'sides' section in my recipes but its also delicious with noodles. Whatever you fancy! I have used a mix of veg here but feel free to mix it up and use whatecver you have in the fridge. The rea; flavour in this dish comes from the honey chilli seasoning by Angus & Oink! It smells so delicious when using it and it's taken the #1 spot for me from the products I've tried so far. You really need this seasoning in this dish, so I've linked the website in the ingredients list. I hope you enjoy the recipe and tag me if you try it out :)

Total Cooking Time

30 minutes

Ingredients (serves 2)

For the chicken;

2 Chicken breasts (cut into slices)

2 tbsp Plain flour

2 tbsp Honey Chilli seasoning (link)

1/2 Onion (thinly sliced)

1 Red pepper (thinly sliced)

1 Carrot (thinly sliced)

2 tbsp Vegetable oil

For the sauce;

300ml Chicken stock

1 Red chilli (seeds removed & sliced)

1/2 tsp Ginger

2 Garlic cloves (minced)

1 tbsp Honey

1 tbsp Soy sauce

Squeeze lime juice

Method

1. Begin with the sauce as you want to give it time to reduce to a sticky consistency. Start by adding a little vegetable oil to a medium heat in a sauce pan and add the chilli, garlic and ginger. Cook for 30 seconds until fragrant and then add the stock, honey & soy sauce.

2. Bring the contents to a boil and then reduce to a simmer, stirring occasionally so it doesn't stick and if it gets too thick just add a little water.

3. Meanwhile the sauce is reducing start on the chicken. Add the flour and honey chilli seasoning to a bowl and mix to combine. Now add the chicken strips and mix to coat in the seasoning. Heat the vegetable oil in a large frying pan or wok and add the chicken until golden and cooked through. Now remove the chicken onto a plate and set aside.

4. In the same pan add the carrots, onion and red pepper and cook until soft. When all the veg is cooked add the chicken back in.

5. By now your sauce should have a sticky, thick consistency so pour that straight over the chicken and vegetables and mix well.

6. Top the chicken with sesame seeds and spring onions, serve with rice or noodles and enjoy!