With only 5 ingredients this really is Chinese food made easy, not to mention extremely cheap. I opted for thighs as this is the cheapest cut of chicken, plus meat cooked on the bone is often a lot more tender. Honey can be pretty pricey but if you opt for a supermarket own brand you’ll make a huge saving.
This sweet and sticky chicken is deliciously aromatic, serve with noodles or egg fried rice and you’ve got yourself the perfect fakeaway.
Serves 2, Dairy Free.
– 4 Chicken thighs, skin removed.
– 4 Tablespoons of light soy sauce.
– 2 Tablespoons of honey, extra for drizzling.
– 1 Heaped teaspoon of Chinese five spice.
– 2 Garlic cloves, crushed.
– Sesame seeds for garnish, optional.
– Oil or low cal cooking spray.
1. Remove all skin from the chicken thighs, place in a bowl along with the soy sauce, honey, Chinese five spice and garlic. Mix well, cover and leave to marinate in the fridge for 2 hours.
2. After 2 hours place the chicken and marinade on a baking tray that’s been lined with baking parchment, ensure the baking parchment has been lightly brushed with oil.
3. Place in a preheated oven at 200C for 30 minutes then remove and baste, drizzle over some extra honey and sesame seeds, place back in the oven for a further 15 minutes, after this your chicken is ready to serve.
I think we can all agree that pies are the ultimate comfort food however the process of making one has often seemed lengthy and complicated to me. Using a few short cuts (ready rolled puff pastry) I’ve come up with an easy yet delicious recipe. Ideal for a cheap, no fuss, one pan, satisfying weekday dinner the whole family can enjoy.
– Ready rolled puff pastry, roughly half a pack 180g.
– 3 Chicken Thighs.
– 2 Leeks, roughly chopped.
– 1 Cup of frozen peas (optional).
– 1 Chicken oxo cube.
– 2 Tablespoons of chicken gravy granules.
– 1 Teaspoons of oregano.
– Salt and pepper.
1. Lightly coat an oven proof dish that has raised edges with oil.
2. Spread the bottom of the dish evenly with leeks and place chicken thighs on top of leeks, season well with salt and pepper.
3. Cook in a preheated oven at 190C for 30 minutes, after 30 minutes remove the skin plus bones and shred the chicken. Place shredded chicken back into the dish and mix in the leeks whilst seasoning.
4. Dissolve the oxo cube and gravy granules in a ¾ pint of boiling water, stir in oregano and pour over the chicken and leek mixture.
5. If you feel your chicken, leek and gravy mixture needs bulking, add a cup of frozen peas.
6. Cover the top of the dish with puff pastry, score a couple of times and place back in the oven to cook for 20 to 30 minutes or until golden.