• Honey Soy Chicken

    honey chicken


    • 1 kg skinless / boneless chicken thighs – cubed
    • 3 cloves of garlic – minced
    • 2 shallots – finely chopped
    • 2 tablespoons sesame seeds
    • 1/2 cup arrowroot or tapioca flour
    • Coconut butter or olive oil for frying

    For marinade you will need -

    • 1 tablespoon of low salt soy sauce
    • 1 tablespoon arrowroot or tapioca flour
    • 1 egg

    For sauce you will need -

    • 1 tablespoon low salt soy sauce
    • 2 tablespoons balsamic vinegar
    • 1 tablespoons honey
    • 2 teaspoons sesame oil
    • 1 teaspoon arrowroot or tapioca flour


    1. Combine ingredients to make marinade and mix in the cubed chicken pieces. Leave to sit in refrigerator for at least 30 minutes
    2. Combine sauce ingredients and set aside
    3. Heat the coconut butter or olive oil in a large frying pan over a medium heat
    4. Coat each piece of chicken with the arrowroot or tapioca flour and cook in the frypan
    5. Once cooked, remove chicken pieces and drain on a paper towel
    6. Drain the remaining oil from the frypan except for about 2 tablespoons
    7. Add the garlic and stir fry for 1 minute
    8. Add prepared sauce mixture and heat until thickened
    9. Add chicken back into the frypan and stir through until all of the pieces are evenly coated with sauce
    10. Add sesame seeds and stir through
    11. Garnish with the diced shallots and serve.