Sue and Steve came over to stay for a few days and Steve made his famous sticky chicken for supper after I’d been for choir – highly recommended.
4 chicken thighs, skinned, boned & diced
Good squeeze of lemon juice
1 clove garlic chopped
Builder’s thumb of ginger, peeled & chopped
Slosh of fish sauce
1 good tsp honey
Good slosh of soy (dark or light)
Hint of a tint of balsamic vinegar
Chilli flakes or 1 dried chilli crumbled
Light drizzle of olive oil
Combine in a bowl and leave the ingredients to introduce themselves for half an hour or so.
Heat a non-stick sauté pan on a good medium heat, add the chicken in a layer and leave without stirring for around 10 minutes. Then stir to brown evenly and cook until most of the marinade has been cooked off and the chicken is a good colour and sticky.
Serve with green salad and couscous with chick peas, baby tomatoes and feta (dressed with lemon juice and olive oil).