Lunch/Dinner

Honey Chicken (GF)

Description

I urge you to try this recipe if you have fussy children - I have not found this disliked yet! Sweet, tangy, incredibly low fat and so versatile to use in a number of ways. I usually serve this with steam brown basmati rice, vegetables and sesame seeds but other suggestions could be -

  • Topping for a jacket potato
  • Sandwich filling for a lunch box
  • Salad topping for a light lunch
  • Add some to a wrap, or use as a shredded chicken filling as a burger

I have added this to the freezer and then used handfuls of it for my lunch as and when I need it.

Recipe & Instructions

  • 400g chicken breast (could use any other meat/chicken portion*)
  • 4 tbsp runny honey
  • 4 tbsp gluten free soy sauce
  • 2 tbsp rice wine vinegar
  • 1/2 tsp ground ginger
  • 2 garlic cloves crushed
  • 2 onions
  • 2 tbsp cornflour and 2 tbsp water

salt and pepper to taste

Half the onions and cut finely in to half circles. Add to the bottom of a slow cooker or casserole dish. Put the chicken pieces on top. Mix all the other ingredients apart from the cornflour and water and pour over the chicken and onions. Cover and cook for 5-7 hours on medium/high or put in the oven at 140c for 2-3 hours.

Pour the liquid out of the pan in to a small saucepan and put on the heat to bring to a boil. Put the onions and chicken on a plate and shred the chicken with a knife and fork. Mix the cornflour and water together to form a paste and add to the simmering sauce. Stir until thickened. Pour the sauce over the chicken and onion and mix until stirred all the way through and the chicken is thoroughly coated. Serve as you like!

Nutritional Value

Serves 4
Calories Per Serving 236
Carbohydrate 27.5g
Protein 26.5g
Fat 1.1g