This 30-Min Honey Chilli Chicken Is Better Than Takeaway (AND Healthier!)

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower in calories, while maple syrup is often more affordable.

chili sauce

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar flavor with less sugar, while hot sauce is often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is usually less expensive.

Make the marinade by combining soy sauce, rice vinegar or white wine vinegar, corn flour, and black pepper or white pepper in a bowl.

Mix the marinade thoroughly.

Heat neutral oil in a wok over high heat.

Add the chicken to the hot wok and stir for a couple of minutes until cooked through.

Set the cooked chicken aside.

In the same wok, add red and green peppers and fry for a couple of minutes, keeping them crunchy.

Add equal measures of garlic and ginger from a jar, along with one or two chilies depending on desired heat, and spring onions.

Stir for 30 seconds to a minute before adding the chicken back into the pan along with any juices.

Add tomato puree and reduced sugar tomato ketchup to the pan, followed by honey.

Mix everything together and adjust sauce consistency with stock if desired.

Garnish with the green part of the spring onion and sesame seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens