← Nouns Cooking · Plant-Based

Ingredients

• 800 g boneless, skinless chicken thighs
• 2 tbsp Cornflour (cornstarch)
• 2 tbsp Olive oil
• 4 cloves Garlic, finely chopped
• 80 ml Honey
• 2 tbsp tamari (gluten-free soy sauce)
• 1½ tbsp Cider vinegar
• salt and black pepper
• 2 Spring onion, sliced, to serve
• 1 tsp Sesame seeds, to serve (optional)
• 300 g jasmine rice, cooked, to serve (optional)

Method

1. Pat the chicken dry, season with salt and pepper and dust all over with the cornflour, shaking off the excess.
2. Heat the oil in a large frying pan over medium-high heat. Lay in the chicken smooth-side down and cook for 5–6 min, until deep golden. Flip and cook for 4–5 min more, until cooked through to 75°C (165°F) in the thickest part.
3. Turn the heat down to medium. Add the garlic to the gaps in the pan and stir for 30 seconds, until fragrant.
4. Pour in the honey, tamari, vinegar and 2 tbsp water. Let it bubble for 1–2 min, turning the chicken, until the sauce turns syrupy and coats each piece. Don't walk away: honey can burn quickly.
5. Scatter with spring onions and sesame seeds and serve with rice and steamed greens.

Tips

• About 38 g protein per serving.
• Check the tamari label says gluten-free. Chicken breasts work too: slice them in half horizontally so they cook as fast as thighs.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats RecipeTin Eats