Honey and lime chicken
Honey and lime chicken is a quick and easy chicken recipe for your midweek dinner. I like the version where you cook the chicken in a pan and use the same pan to make the sauce. This way you get all the brown bits and pieces from the chicken into your sauce. Sometimes my hubby likes to braai/barbeque and then I just make the sauce to go along, perfectly fine too. I prefer to use deboned and skinned chicken thights because they have a little bit more fat and the darker meat is tastier, but chicken filets are fine too.
Ingredients
- 500 g chicken thighs, deboned and skin off, each thighs on a bamboo skewer so they are easier to handle
- 1 Tbsp canola oil
- salt and pepper
- 1/4 tsp chili flakes
- 2 limes, zested and juiced
- 1/2 lemon, juiced
- 110 g honey
- 4 cm piece ginger, grated
- 30 ml soy sauce
- 1 tsp cornstarch
- 1 tsp sesame seeds (optional)
Instructions
- Heat the canola oil in non-stick frying pan.
- Season the chicken pieces with salt and pepper and fry them for 3 min on each side or until they are done. They should have crispy pieces on each side.
- Take them out of the pan and remove the wooden skewers. Keep them warm while making the sauce.
- Add the lime zest and juice, the lemon juice, honey, grated ginger, soy sauce and chili to the pan where you fried the chicken in and heat the mixture up.
- Combine the cornstarch with a little bit of water and mix it with the simmering sauce. Let the sauce boil for a minute and take it off the heat.
- Adjust the seasoning if necessary.
- Either warm the chicken pieces in the sauce or serve the chicken pieces with the sauce on the side.
- Sprinkle with some sesame seeds (optional).
- This is delicious with some pak choi (check out my recipe) and rice on the side.