Gluten Free Sticky Chilli Chicken is my go to most weeks. It is a quick throw together meal that I can place in the oven and continue on with other important things, like pouring a glass of wine! I always make double the recipe as the kids just grab the chicken from the fridge on the way out of the house. I love serving this dish with rice to soak up all the delish saucy flavours and the slaw adds an element of crunch.

Go as easy or as little with the chilli, its up to your crowd. I like to find somewhere in the middle with enough bite to know chilli is an ingredient. I also love the honey, tamari and sesame oil blend, which makes this dish gluten free and sticky!

Why I Love This Recipe

I love this recipe because its fun to cook with our hands!

Ingredients

• CHICKEN THIGH: You can cook with breast, however, thigh offers so much more flavour
• GARLIC: Always
• TAMARI: The gluten free soy sauce
• HONEY: The sticky part
• SWEET CHILLI: Delicious and fresh chilli
• CORNFLOUR: To bring this altogether
• SESAME OIL: Just a drizzle
• To Serve: Basmati Rice and Slaw

Instructions

Let’s get cooking!

1. Marinate the Chicken: In a bowl, combine the chicken thighs with tamari, honey, sweet chilli sauce, and rice vinegar. Let it marinate for at least 30 minutes or up to 2 hours in the fridge.
2. To cook the chicken. Heat olive oil in a pan over medium heat. Add minced garlic, sautéing for about 1 minute until fragrant.
3. Add the marinated chicken to the pan and cook until browned and cooked through, about 8-10 minutes.
4. Mix the cornflour with 2 tablespoons of water. Pour in the cornflour mixture and stir well. Cook for an additional 2-3 minutes until the sauce thickens and coats the chicken.
5. Drizzle sesame oil over the chicken and remove from heat. Serve with steamed white rice and homemade or store bought slaw

Love easy dinner recipes? There are LOADS more in my new cookbook ‘Gather’. Order it by clicking this link!