When I get hungry, I get HANGRY and my dark side (I call her call Bronwyn) is given free rein. Trust me, ……it’s not a pretty sight! I’ve learnt over the years to manage my ‘Bronwyn episodes’ by having some quick recipes that I can bang out in a matter of minutes. This soy and honey chicken recipe has been a lifesaver in those moments when I’ve gotten home from work and I can barely muster the energy to cook. It takes just 30 minutes from start to finish and uses very simple ingredients. By the way, the sauce is on the thin side, so feel free to thicken it with a couple of teaspoons of cornflour. Also, being Nigerian means that I add chilli to almost everything I cook but if you’re not into heat then just omit it. It’s really a recipe that you can tweak to your taste, so get creative with it and see what you come up with. Enjoy!
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Serves 3 Prep: 5 mins. Cook: 25 mins Difficulty level: Easy
- 900 grams chicken thighs
- 4 spring onions (sliced thinly and reserve some for a garnish)
- 2 tablespoons vegetable oil
- 6 tablespoons soy sauce
- 3 tablespoons honey
- 3 pieces garlic (minced)
- A thumb sized piece of ginger (finely chopped)
- 1 Scotch Bonnet chilli (chopped finely) or chilli powder to taste (I like the ‘East End’ Chilli Powder Extra Hot)
- In a small bowl mix together the soy sauce, honey, ginger, garlic and chilli or chilli powder. Set aside.
- Season the chicken with some salt but don’t add too much because the soy sauce will add extra salt.
- Heat the oil in a fry pan (at medium high heat) and then add the chicken and spring onions. Fry the chicken for a few minutes on each side to seal it, but not to completely cook it.
- Pour the sauce on top, then stir and cover with a lid. Reduce the heat and simmer gently for about 15-20 minutes until the chicken is done. Then serve with some vegetables/rice/flat bread.