Sticky Chicken

This is a Slimming World classic so I can’t claim any credit for this one but I do mine slightly different and keep my Chicken whole! I like slicing it all up after and I just think the texture is a bit nicer than the regular way. I have mine with sticky rice and some stir friend vegetables.

For 2 portions you will need:

• 2 Chicken Breasts

• 3 tbsp runny Honey

• 3 tbsp Soy

• 3 tbsp Balsamic Vinegar

• 1/2 Red and 1/2 Yellow Pepper sliced

• 1/2 Red Onion sliced

• Mange Tout

• Baby Corn

• 4 Spring Onions sliced

First I mix together the Honey, Soy and Balsamic. They lay the Chicken between two pieces of cling film and flatten it with a rolling pin, so that it’s an even thickness all over. Then I marinate the Chicken for an hour.

After an hour I put the Chicken and the marinade into an oven proof frying pan and start to cook on a high heat.

I keep turning the Chicken to get an even coating as the liquid reduces and the Chicken cooks. After around 5 minutes when there is only a little liquid left I pop the pan into the oven for 10 minutes on 200′, turning halfway through.

Whilst the Chicken is finishing off in the oven I stir fry the veggies with a little Soy sauce and blanch the Mange Tout and Baby Corn.

Once the Chicken is cooked I leave it to rest for 5 minutes before slicing.

I have mine with Sticky Rice but it’s also lovely with noodles or regular rice and top the whole lot with the sliced Spring Onions.

Hope you enjoy!

L x