Meals and Courses

Sticky Soy Chicken with Fruity Oriental Salad

cook 30 mins
Tags: Quick eats
  • 2 tablespoons clear honey
  • 3 tablespoons tomato ketchup
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 2 teaspoons sweet chilli sauce
  • 8 chicken thighs, about 75–100 g (3–3 1/2 oz) each
  • 2 Little Gem lettuces, shredded
  • 1 red onion, thinly sliced
  • 8 radishes, sliced
  • 1 orange, peel and pith removed, halved and sliced
  • 2 tablespoons soy sauce
  • 4 tablespoons orange juice
  • 2 tablespoons olive oil
  • Mix together the honey, ketchup, vegetable oil, soy sauce and sweet chilli sauce in a large bowl. Cut a few slashes across each chicken thigh and coat in the honey mixture. Place in a foil-lined roasting tin and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes, or until cooked through.
  • Meanwhile, to make the salad, place the lettuce leaves in a salad bowl with the onion, radishes and orange slices. Mix together the soy sauce, orange juice and olive oil in a bowl, then pour over the salad. Serve with the chicken.
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