I have had this recipe in my folder for a while but tried it for the first time last night and it was well liked by the family
Honey & Soy Chicken
by Sandra Cronyn WA
800g Chicken thighs cut into bite size pieces
1cm piece of ginger
1 clove of garlic
140g Soy sauce
130ml water
160g honey
1 teaspoon paprika
30g olive oil
2 heaped tablespoons cornflour
Toasted sesame seeds to garnish
Chop ginger and garlic for 5 sec speed 7.
Add oil and saute 2 mins, 100 deg, speed 1
Add chicken and cook 2 mins, 100 deg, reverse, speed soft.
Add remaining ingredients and cook 15 mins 100deg, reverse speed soft.
Serve on rice sprinkled with toasted sesame seeds
Tweeks
I only used 400g of chicken as only 3 people eating, kept the the sauce same and there was a nice lot of sauce.
I didn't use
big heaps tablespoons of cornflour,
I used 2 garlic cloves.
Changes made by other forum members.Uni used prawns, garlic and ginger.
People have found that there is a lot of sauce. Some froze the extra, others have had it over eggs, rice, pasta.
Judy added frozen vegies to the sauce.
Cookie1 made the sauce in the
. Partially cooked the chicken in a frypan and then poured the sauce over. While it finished cooking she did the rice in the thermomix.
Kulsha her comments.I also used 2 cloves of garlic and normal tablespoon of cornflour - but halved the soy sauce, water and honey to reduce the amount of sauce (kept all of the other seasonings the same), I only had a standard woollies type tray of chicken (about 500grams) - these quantities were perfect for 2 of us with some leftovers (we will fight over who will get this for lunch tomorrow) ... I kept the same cooking time - and it turned out perfect, the chicken was tender and there was still more than enough sauce for the rice and vegies. Oh and I sprinkled with a few crushed peanuts as I didn't have any sesame seeds...
Wonder suggested using the sauce as a marinade. Possibly without the cornflour. Said it was lovely as a marinade for grilled chicken.
Amy used Worcestershire sauce and soy. Added steamed peas and corn when it was cooked. She also loved it with Hokkein noodles.
Kimmy added capsicum and carrots halfway through the cooking time.
KazandCo suggested I put some Singapore noodles in the bottom of the thermoserver then drained the sauce from the chicken, chucked the chicken ontop of the noodles then whacked the temp up to Verona, added a little more cornflour & reduced the sauce for 5 mins. Made it extra yummy! mixed it all together then sprinkled with the seeds. Next time I'll reduce the honey by a smidge.
GreyhoundMum 600 g chicken
1/2 cup frozen peas added towards the end of cook time
1/2 cup bamboo shoots
And a large handful of raw cashews.
I used slightly less honey about 100 g and a combination of dark soy, light soy and kepap manis (sweet soy)
Oh I also added 1/2 red chilli deseeded at the beginning with the ginger and garlic
Phatasafairy made considerable changes. They can be seen
here.
SuzieG reduced honey and soy, added oyster sauce and Chinese 5 spice instead of paprika.
Kulsha replaced honey with 60g lemon juice for lemon soy chicken.
Kimmy made a half batch of sauce and stirred it through some vegies and hollies noodles.
Cornish Cream reduced the honey to 100g and threw in some snow peas.
