Honey and Sriracha Chicken
This recipe is a prime example of why the Fakeaways chapter is my favourite – lazy, but loaded with flavour. It’s an incredible dish for cutting corners and saves so much prep time, but it still wows on taste. I prefer to seal the chicken before slow-cooking it, for extra flavour, but you can skip this step if you prefer.
Method
Based on 4 servings, adjust as needed.
Step 1
Coat the chicken breasts all over in 1 tablespoon of cornflour (if cooking for 4), then pan-fry over a medium heat in 1 tablespoon of hot oil (if cooking for 4) for 2 minutes, or until golden on both sides.
Step 2
Transfer the chicken to the slow cooker with all the other ingredients. Cook on high for 3 hours or low for 6 hours.
Step 3
When ready to serve, heat a large frying pan or wok with a dash of oil. Once hot, add the stir fry veg mix and cook for 3-4 minutes with a splash of water and a little dark soy. Serve the veg with the rice cooked according to the packet instructions. Slice and serve the chicken breasts.
- Ingredients
- Based on 4 servings
-
1 tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
4tbsp Honey 1x Sainsbury's Runny Honey 340g -
1 Lemon, juice of 1x Sainsbury's Lemons -
3 Garlic Cloves, grated 1x Sainsbury's Garlic -
1 tbsp Cornflour 1x Sainsbury's Cornflour 500g -
4 Chicken Breasts, whole 2x Sainsbury's British Fresh Chicken Breast Fillets Skinless & Boneless 320g -
6 tbsp Sriracha 1x Flying Goose Sriracha Hot Chilli Sauce 455ml -
2 Pouches Cooked Sticky Rice 2x Bens Original Sticky Rice Microwave Rice 220g -
200g Stir-Fry Veggie Mix 1x Sainsbury's Edamame Stir Fry 300g -
2 tbsp Dark Soy Sauce 1x Sainsbury's Dark Soy Sauce 150ml