Your cart is empty
Cook
20m
Ingredients
Method
Turn cooking mode on
Step 1
Put 4 skinless boneless chicken thighs into a bowl and add 1 tbsp olive oil, 1 garlic clove, 2 tbsp honey and 2 tbsp soy sauce. Season with salt and pepper. Toss it all together to completely coat the chicken.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
2
tbsp
Tahini
2
tbsp
Light soy sauce
2
tsp
Brown sugar
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Tahini: You could swap for peanut butter (smooth or crunchy peanut butter, whichever you prefer) or cashew butter for a different flavour profile.
Chilli oil: I love a drizzle of chilli oil for a spicy kick (my personal favourite is Peanut Rayu). You could also use spicy sriracha sauce or sesame oil works really well and complements the sesame flavours of the tahini and toasted sesame seed garnish.
Ginger: I love adding a grating of fresh ginger for a lovely warming flavour to the sauce. Ginger paste (or even garlic and ginger paste) works really well too.
Noodles: you can use any noodles you like. I have used dried noodles as they are a handy store cupboard staple, but you could use fresh (just adjust the cooking method). Vermicelli rice noodles, wholewheat noodles, soba noodles and egg noodles all work well.
Protein: You could also use chicken breasts or leftover roast chicken, tossed in the marinade, instead. Pork and beef also work really well, or use salmon fillets or pan-fried prawns. If you want to make it plant-based, pan-fried or roasted tofu, tossed in the marinade, is also really tasty (just remember to swap the runny honey for maple syrup if making it for vegans). A soft-medium (jammy) boiled egg or perfect fried egg is also a delicious veggie-friendly topping.
What to do with leftovers: Any leftovers can be stored in the fridge for 4 days in an airtight container.
Only visible to you
Made it?
Autumn,
Chicken,
Healthy-ish,
In a hurry,
No energy to cook,
Noodles & Rice,
Spring,
Summer,
Winter,
15 Minute Meals,
Under 30 Minutes
Cancel
Cook
20m
Ingredients
Method
Turn cooking mode on
Step 1
Put 4 skinless boneless chicken thighs into a bowl and add 1 tbsp olive oil, 1 garlic clove, 2 tbsp honey and 2 tbsp soy sauce. Season with salt and pepper. Toss it all together to completely coat the chicken.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
2
tbsp
Tahini
2
tbsp
Light soy sauce
2
tsp
Brown sugar
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Tahini: You could swap for peanut butter (smooth or crunchy peanut butter, whichever you prefer) or cashew butter for a different flavour profile.
Chilli oil: I love a drizzle of chilli oil for a spicy kick (my personal favourite is Peanut Rayu). You could also use spicy sriracha sauce or sesame oil works really well and complements the sesame flavours of the tahini and toasted sesame seed garnish.
Ginger: I love adding a grating of fresh ginger for a lovely warming flavour to the sauce. Ginger paste (or even garlic and ginger paste) works really well too.
Noodles: you can use any noodles you like. I have used dried noodles as they are a handy store cupboard staple, but you could use fresh (just adjust the cooking method). Vermicelli rice noodles, wholewheat noodles, soba noodles and egg noodles all work well.
Protein: You could also use chicken breasts or leftover roast chicken, tossed in the marinade, instead. Pork and beef also work really well, or use salmon fillets or pan-fried prawns. If you want to make it plant-based, pan-fried or roasted tofu, tossed in the marinade, is also really tasty (just remember to swap the runny honey for maple syrup if making it for vegans). A soft-medium (jammy) boiled egg or perfect fried egg is also a delicious veggie-friendly topping.
What to do with leftovers: Any leftovers can be stored in the fridge for 4 days in an airtight container.
Only visible to you
Made it?
Autumn,
Chicken,
Healthy-ish,
In a hurry,
No energy to cook,
Noodles & Rice,
Spring,
Summer,
Winter,
15 Minute Meals,
Under 30 Minutes
Cancel
