Honey Chilli Chicken

5MINS
30MINS
308KCAL

Here at Pinch of Nom, we like to say that nothing is out of the question (in moderation). Using honey is a fantastic way to add natural, unrefined sweetness to your diet. Paired with the fiery warmth of chilli and balanced with the acidity of dark soy, this recipe is a tasty fakeaway option.

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Your dishes

You’re amazing, look at the Honey Chilli Chicken dishes you’ve made…

Georgia, Gloucestershire

Danika Brown, Skegness

Robyn Rayson, Wrexham

Jane W, Halifax

Mr Kidd’s Kitchen, Houghton Le spring

AshleeJayne, Devon

Mary, Aberfoyle

Laura Mowat, Skegness

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Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

Two words only, nom, nom!

Made this with diced chicken breast in a wok, far easier than the oven method which we tried last week. We also added mushrooms, extra chillies and used more than 2 Spring onions as we felt this was a bit stingy. Served in Balti dishes, well why not?

So quick and easy to prepare and cook and so delicious!

I added some of the sauce to cook my noodles in and added fresh spring onions to garnish, heaven on a plate!

I used chicken breast instead of thigh and it worked just aswell. Super tasty!

Fancy a Chinese twist?

I added a teaspoon of Five Spice to the marinade mix and also marinaded the chicken thighs for 24 hours in the fridge. It was bursting with flavour after all that time.

Hint & Tip

Marinate the chicken all day in the fridge if you can, it definitely added to the depth of flavour.

Hot or Not?

I adjusted the chilli as hubby isn't a heat fan, you can make it as hot as you want though! Daughter likes drumsticks, me & hubby prefer thighs so I did both.

Very versatile!

We love it in the summer on the bbq/ with salad and a jacket potato. We also love having it as a stir fry with veg. I chop the chicken smaller and use the marinade as the sauce- yummy!

Made with chicken breast

I made with chicken breast for a delicious tea!