Chicken & turkey

Hot Honey Chicken & Peppers

Name: Hot Honey Chicken & Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 750g chicken thigh fillets, 3cm pieces; 3 (480g) mixed peppers, 2cm pieces; 2 (300g) red onions, cut into wedges; 60g (3 tbsp) honey; 45ml cider vinegar; 30ml soy sauce; 4 cloves (20g) garlic, crushed; 1 (10g) red chilli, sliced; 3g (1 tsp) chilli flakes; 4g (2 tsp) smoked paprika; 10g cornflour; 15ml rapeseed oil; 150ml water

Golden chicken thighs, mixed peppers and red onion in a sticky glaze of honey, chilli, cider vinegar and garlic.

makes 21 blocks, about 40p each

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Illustration of a bowl of Hot Honey Chicken & Peppers

Time: 45 min15 min prep · 30 min cook
Makes: 21 blocks
Cost per blockPer block: 40p
Calories per blockCalories: 76 kcal
Spice

Ingredients

Batch size

blocks

750gchicken thigh fillets, 3cm pieces
3 (480g)mixed peppers, 2cm pieces
2 (300g)red onions, cut into wedges
60g (3 tbsp)honey
45mlcider vinegar
30mlsoy sauce
4 cloves (20g)garlic, crushed
1 (10g)red chilli, sliced
3g (1 tsp)chilli flakes
4g (2 tsp)smoked paprika
10gcornflour
15mlrapeseed oil
150mlwater

Allergens: Soya, Sulphites. Check the labels on stock cubes, sauces and pastes, as brands vary.

Nutrition

estimated

	1 block	3 blocks
Energy	76 kcal	228 kcal
Protein	7.2g	21.6g
Carbs	5.8g	17.4g
Fat	2.7g	8.1g
Fibre	0.7g	2.1g
Salt	0.29g	0.87g

Method

Step 1: Toss the chicken with the smoked paprika and a pinch of salt. Heat the oil in a large, wide pan over a medium-high heat and brown the chicken in two batches until golden. Lift out. (10 min)
Step 2: Fry the peppers and red onions in the same pan for 6 minutes until softened and charred at the edges.
Step 3: Add the garlic, fresh chilli and chilli flakes for 1 minute.
Step 4: Whisk the honey, vinegar, soy and water together, pour into the pan and return the chicken. Simmer for 8 minutes until the chicken is cooked through.
Step 5: Stir in the cornflour mixed with 2 tbsp cold water and bubble for 2 minutes until the sauce is sticky and glossy.
Step 6: Cool and freeze in 70g blocks.

Hotter: add another 1 tsp chilli flakes, or drizzle with extra hot honey to serve.

Serve it

Rice with charred sweetcorn · Stuffed into a wrap with crunchy slaw · Over a jacket potato

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	76	7.2g	5.8g	2.7g	0.7g	0.29g
Per 3 blocks	228	21.6g	17.4g	8.1g	2.1g	0.87g

Cook’s notes

Shop-bought hot honey can replace the honey and chilli flakes: use 75g.
Cut the peppers into chunky pieces so they keep some shape.
Keep the sauce at a steady simmer rather than a hard boil once the honey goes in, as it catches easily.

Serve it

Rice with charred sweetcorn · Stuffed into a wrap with crunchy slaw · Over a jacket potato.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 228 kcal and 21.6g protein before rice, bread or potatoes.

Hot Honey Chicken & Peppers questions

Can I use chicken breast?

Breast works but dries out more easily. Brown it in the same way, then simmer it for just 6 minutes in step 4 before thickening the sauce.

Why add vinegar?

The cider vinegar cuts through the sweetness of the honey, so the sauce tastes sticky and bright rather than sugary. Lemon juice works in the same amount.

Can I use maple syrup instead of honey?

Maple syrup works in the same amount. The glaze will be a little thinner and less floral, so let it bubble for an extra minute before adding the cornflour.