Honey Chilli Chicken

Love this one for being so easy! it's also great for the slow cooker (though it only takes about 6 hours on low).

Honey Chilli Chicken

3 spring onions, finely chopped
6 skinless chicken thigh fillets (we use breast)
1/2 cup water or chicken stock
3 tabs clear honey
1 1/4 tspns sesame oil
4 tspns hot chilli sauce (we use Thai sweet chilli sauce)
1 1/2 tspns salt (if not using stock)
2 tabs sesame seeds

Preheat oven to 190'C (375'F)
Spread spring onions in a casserole or microwave dish into which the chicken will fit snugly.

Arrange the chicken pieces side by side on top of the onions and pour in the water or stock.

In a small bowl combine the honey, sesame oil, chilli sauce and salt (if using) and pour evenly over the chicken. Scatter sesame seeds over.

Cook uncovered in preheated oven for 25 mins, basting occasionally with the sauce. Check if done and cook a little longer if needed.

MICROWAVE: cook on HIGH for 8 mins, baste with the sauce and cook for a further 6 mins.
Baste again and leave to sit for at least 5 minutes before serving.

SERVING SUGGESTIONS: a saute of spinach, or of sliced green and gold zucchini with shredded ginger, plus steamed white rice, potatoes just about any way, or buttered noodles.

from the "Fast & Fiery" Cookbook by Jacki Passmore

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