Honey Sriracha Chicken

Honey Sriracha ChickenOne of the Mr’s favourite things is Sriracha sauce. If you haven’t heard of it, it’s basically a hot sauce but with actual flavour. Not being a huge fan of hot sauces myself, it surprised me just how much flavour it really has!

Thanks to my blogging, the Mr tends not to get a lot of choice in what we eat so I thought I would be nice and make something I knew he would love. Also, (at the time of writing this post) I was nearly 40 weeks pregnant & hadn’t dropped yet. I heard hot & spicy foods are meant to be good!

Here is what you will need to serve 2 – easily doubled.

(Recipe adapted from Creme de la Crumb.)

For the Chicken

  • 2 Chicken Breasts, diced
  • Salt
  • 20g Corn Flour
  • 2 tbsp Olive Oil

For the Sauce

  • 120ml Water
  • 1 – 2 tbsp Sriracha Sauce *
  • 2 tbsp Light Soy Sauce
  • 2 Garlic Cloves, minced
  • 30g Granulated Sugar
  • 2 tbsp Runny Honey
  • 1 tbsp Corn Flour/ 2 tsp Cold Water
  • Toasted Sesame Seeds to serve, optional
  • Cooked Rice to serve, optional

* If you don’t like it too hot, just use 1 tbsp. Trust me, even 1 tbsp of this stuff packs a punch!

To make the sauce – add the water, Sriracha, soy sauce, garlic, sugar & honey to a small saucepan and bring to the boil.

Honey Sriracha ChickenDissolve the corn flour in the cold water then add it to the saucepan. Stir well and bring back to the boil.

Simmer, stirring often, until the sauce begins to thicken. Continue to cook until you reach the consistency you like, then remove from the heat and set to one side until needed.

Honey Sriracha ChickenSeason the diced chicken with salt then toss to coat well in the flour.

Place a non stick frying pan over a medium/high heat. When the pan is hot, add the olive oil.

Fry the chicken until golden & cooked through.

Honey Sriracha ChickenPour the sauce over the chicken and cook for a further minute or 2 until heated through.

If you like, serve over cooked rice & scatter with some toasted sesame seeds.

Honey Sriracha ChickenI was genuinely surprised at how good this was! I mean, yes it was hot, but the flavour really was lovely. I will definitely be making this one again – particularly the sauce. Except maybe with only 1 tbsp of Sriracha next time… (To please the Mr I used 2 tbsp – bit too much for me!)

Not only does it taste great though, it’s really quick to make! And let’s be honest, you can never have enough meals that are fast to prepare and still seriously tasty in your repertoire.

In other news – on Friday 13th, (seriously, you couldn’t make it up) I spent the day getting this little beauty out the oven…

Tilly - Honey Sriracha ChickenI would like you all to meet my daughter – Matilda. Both myself & baby are doing well and are now at home enjoying our first few days together. I apologise for any absence over the coming weeks – as you can imagine, I will be a little busy getting to grips with becoming a Mum!

Well, I hope you enjoyed the post my lovelies. Until next time!

Miss KitchenMason

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Crab Linguine

Crab LinguineYou may or may not be aware that I have been trying to train myself to enjoy the great riches of the ocean. I’m not fond of fish or crustaceans and I never have been, (if you can’t tell by the distinct lack of fish recipes on my blog!) but I can’t help feeling that I’m missing out on a great deal of fantastic food! So, as part of my ‘training programme’ I opted to try out this zingy crab linguine recipe from the awesome guys over at Sorted Food.

Here is what you will need to serve two people. (Easily doubled)

  • 200g (approx) Dried Linguine
  • 1 Red Chilli
  • 1 large Clove of Garlic
  • Handful of Fresh Parsley
  • 6 tbsp Olive Oil
  • 3-4 tbsp Lemon Juice
  • 1 Tin of Crab (170g) *

* It’s better to spend a little extra & use the jumbo crab chunks as opposed to the shredded crab

Bring a large pan of salted water to the boil then cook the linguine as per the packet instructions.

Crab Linguine

Crab LinguineMeanwhile… make the dressing.

Finely chop the garlic and the chilli. You can leave the seeds in if you like it a bit fiery, if not – take them out.

Then chop the parsley and add this along with the garlic, chilli, olive oil and lemon juice to a small glass or jug. (Reserve a little parsley for decoration) Season with plenty of salt & pepper and stir to combine.

Crab LinguineWhen the pasta is cooked, drain the water and return it to the pan.

Drain the crab meat and stir this through the hot pasta along with the dressing.

Crab LinguineDivide between two warmed plates and sprinkle with the remaining chopped parsley to finish.

Crab LinguineAnd that is literally it! It’s SO quick and easy to make and surprisingly (for me) really very tasty! It has a real ‘zing’ to it along with a little kick from the chilli, just delicious!

If you have never seen or heard of Sorted Food I highly recommend their website HERE. They have mountains of quick and easy recipes, most of which come with funny, yet informative, step by step videos on their YouTube channel HERE. I guarantee you will fall in love with these talented & fun, food loving lads!

Well, that just about wraps things up here. I hope you all enjoyed the post lovelies!

Until next time.

Miss KitchenMason