Easy honey-garlic chicken
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Easy honey-garlic chicken
This recipe deserves a regular place on a rotating meal plan; it’s simple, speedy and full of flavour
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
595Kcal
Fat
8gr
Saturates
1gr
Carbs
81gr
Sugars
20gr
Fibre
5gr
Protein
47gr
Salt
2.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 125g basmati or jasmine rice
- 1 tbsp vegetable oil
- 1 x 320g pack mini chicken fillets
- 1 ½ tbsp cornflour
- 2 tbsp tamari or dark soy sauce*
- 2 tbsp clear honey
- 1 ½ tbsp cider vinegar or rice vinegar
- 2 garlic cloves, sliced
- ½ red chilli, finely diced, or a pinch of chilli flakes (optional)
- 1 x 240g pack beans, Tenderstem and baby corn
Step by step
- Add the rice and 300ml boiling water to a pan with a pinch of salt. Bring to the boil, stir, cover and cook on a low heat for 15 minutes or until the rice is tender and has absorbed all the water.
- Heat the oil in a frying pan or wok. Toss the chicken mini fillets with the cornflour and seasoning to coat then add to the hot oil. Fry for 8-10 minutes, turning occasionally until crisp and golden brown.
- Combine the tamari or soy, honey, vinegar, garlic and chilli, if using, with 2 tablespoons of water. Add to the chicken and cook for 2-3 minutes until slightly reduced and syrupy.
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Meanwhile, slice the baby corn into thirds and cook all the vegetables until tender following pack instructions, then drain. Divide the veg and rice between two bowls and spoon the chicken and sauce on top to serve.
*Use tamari, not soy, if gluten-free.
