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Honey Garlic Chili Chicken

20 min

Ingredients

Marinade

  • 450 g chicken, cut into bite-size pieces
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp paprika
  • Pinch of salt
  • Pinch of black pepper

Sauce

  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp chili oil (more if you want it spicier)
  • 1 tsp sesame oil
  • 4 garlic cloves, minced
  • 2 tbsp water

To serve

  • Cooked rice or tortilla wraps
  • Cucumber, sliced
  • Spring onion or sesame seeds (optional)

Method

Method

  1. Toss the chicken with the marinade ingredients and let it sit for 5 minutes while you prep the sauce.
  2. Mix all sauce ingredients in a small bowl.
  3. Heat a neutral oil in a pan on high heat.
  4. Add the chicken in a single layer (don't crowd it). Sear about 3 minutes per side until golden.
  5. Push the chicken to one side, drop in the minced garlic and cook for 20 seconds.
  6. Pour the sauce over everything. Toss to coat.
  7. Let it bubble for 2–3 minutes until the sauce reduces and turns glossy and sticky.
  8. Serve over rice or in a wrap with sliced cucumber. Top with sesame seeds or spring onion if you have them.

Meal prep

  1. Cook the chicken fully and let it cool.
  2. Store in an airtight container in the fridge for up to 3 days.
  3. Reheat in a pan with a splash of water to loosen the sauce.