Sticky chicken has been one of my ultimate recipes for a couple of years now, having found the idea from slimming world Instagram accounts. Since then, I have been playing around with the recipe frequently, sometimes making it hot with chilli flakes, sometimes super sweet, sometimes sour and adapting the recipe for vegetarians too. The recipe works whether you have time to marinade or slap all the ingredients into the pan at once and it might take some time to reduce down into the sticky glaze. The recipe works perfectly with both noodles and rice. If you are on slimming world the recipe is about 4 syns a portion (this recipe provides enough for 4 portions).
Equipment
- Bowl
- Frying pan or wok
- Chopping board
- Sharp kitchen knife
Ingredients
- 5tbsp light soy sauce
- 5tbsp balsamic vinegar
- 5tbsp runny honey (could add more or less depending on how sweet you want it)
- 750g chicken thighs (breasts and quorn pieces also work amazingly!)
- 1 punnet of mushrooms
- 1 large onion
Method
- In a bowl, mix together the sauce ingredients and add your diced chicken and leave to marinade for as long as you can in the fridge.
- Add a little oil to a wok and then add your chicken thighs and marinade. At this point the colour might be quite light but stick with it!
- Whilst your chicken is starting to cook, prepare your mushrooms and onions to add in to the pan.
- Add the vegetables to the pan and cook on a high heat. The sauce will take a while to start reducing and changing to a deeper colour, be patient!
- Once the sauce has reduced to a mere sticky coating around the meat and vegetables, remove from the heat and serve with your choice of side.