Sticky Chicken

This is a Slimming World classic so I can’t claim any credit for this one but I do mine slightly different and keep my Chicken whole! I like slicing it all up after and I just think the texture is a bit nicer than the regular way. I have mine with sticky rice and some stir friend vegetables.

For 2 portions you will need:

  • 2 Chicken Breasts
  • 3 tbsp runny Honey
  • 3 tbsp Soy
  • 3 tbsp Balsamic Vinegar
  • 1/2 Red and 1/2 Yellow Pepper sliced
  • 1/2 Red Onion sliced
  • Mange Tout
  • Baby Corn
  • 4 Spring Onions sliced

First I mix together the Honey, Soy and Balsamic. They lay the Chicken between two pieces of cling film and flatten it with a rolling pin, so that it’s an even thickness all over. Then I marinate the Chicken for an hour.




After an hour I put the Chicken and the marinade into an oven proof frying pan and start to cook on a high heat.


I keep turning the Chicken to get an even coating as the liquid reduces and the Chicken cooks. After around 5 minutes when there is only a little liquid left I pop the pan into the oven for 10 minutes on 200′, turning halfway through.


Whilst the Chicken is finishing off in the oven I stir fry the veggies with a little Soy sauce and blanch the Mange Tout and Baby Corn.


Once the Chicken is cooked I leave it to rest for 5 minutes before slicing.



I have mine with Sticky Rice but it’s also lovely with noodles or regular rice and top the whole lot with the sliced Spring Onions.


Hope you enjoy!

L x

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