I was really looking forward to sampling Honey Chilli Chicken from Pinch of Nom but it didn’t quite hit the spot. The honey (2 tbsp) and dark soy sauce (3 tbsp) coating for the chicken is a great concept, but I found the addition of the 2 chicken stock cubes and the garlic granules made this too salty for my tastebuds.
If trying again, I’d probably use only 2 tbsp of dark soy sauce and 1 stock cube. I decided to make a proper side salad to accompany it as Nom’s radishes, spring onions and red chilli suggestion left me feeling a bit ‘so what?’. My favourite chicken-based recipes remain sticky chicken with coleslaw and jerk chicken, the latter which packs a proper punch!
Recipe: Honey Chilli Chicken
Calories: 308 per serving
Book: Pinch of Nom
Prep time: Approx 10 mins
Cooking time: Approx 30 mins
- Low-calorie spray
- 600g chicken thigh fillets (skin and visible fat removed)
- 2 tbsp runny honey
- Pinch of dried chilli flakes
- 2 chicken stock cubes (crumbled)
- 3 tbsp dark sauce
- 1 ½ tsp garlic granules
- 2 radishes (finely sliced)
- 2 spring onions (trimmed and finely sliced)
- Red chilli – deseeded and finely sliced (optional)
Cost per portion: Approx £1.14
Preheat the oven to 180 degrees C / Fan 160 degrees C / gas mark 4 and spray a baking dish with low-calorie cooking spray.
Place the chicken fillets in the baking dish.
Mix the honey, chilli flakes, stock cubes, soy sauce and garlic granules in a bowl. Spread the mixture all over the chicken fillets and cook in the oven for 25-30 minutes until cooked through.
Remove from the oven and serve with radishes, spring onion and red chilli, if you like.