Gluten-Free Sticky Chilli Chicken
Gluten-Free Sticky Chilli Chicken is a delicious chicken dinner for all the family, served with steamed rice and slaw. It's super speedy, so you have time to enjoy a wine!
Ingredients
- 600 g boneless chicken thighs, approximately 4-5 large
- 3 cloves garlic, Diced
- 4 tbsp tamari, The gluten free soy sauce
- 4 tbsp honey, The sticky part
- 4 tbsp sweet chilli sauce, Delicious and fresh chilli
- 1 tbsp rice vinegar
- 4 tbsp cornflour, Mixed with water
- 4 tbsp sesame oil
To serve:
- Basmati Rice and Slaw
Instructions
- 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.
- When you're ready to cook, heat olive oil in a pan over medium heat. Add minced garlic, sautéing for about 1 minute until fragrant.
- Add the marinated chicken to the pan and cook until browned and cooked through, about 8-10 minutes.
- 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.
- Drizzle sesame oil over the chicken and remove from heat. Serve with steamed white rice and homemade or store bought slaw
Notes
- Make it ahead: This dish tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 3 days.
- Spice level: Adjust the amount of fresh chilli or skip it entirely if you're cooking for little ones.
- Rice vinegar: If you don’t have rice vinegar, you can swap it with white vinegar or a squeeze of lime juice.
- Gluten-free check: Double-check your sweet chilli sauce and cornflour to make sure they're certified gluten-free!