Garlic Chilli Chicken

Crispy chicken thighs tossed in a sauce with the perfect blend of sweet, salty and spice Made as macro friendly as possible without losing that amazing flavour.

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Cook: 1hr


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For marinade, mix together soy sauce, cornflour, plain flour, chilli powder and egg in a bowl until fully combined. Add chicken thighs, rub marinade into chicken thighs and leave to sit for 30 mins.
In a separate bowl, mix together sauce ingredients, apart from cornflour, until fully combined (make sure honey is dissolved).
Heat coconut oil in a non-stick pan and add chicken thighs. Cook for 4 mins on each side, flipping once or twice, until chicken thighs are golden brown and crispy. Remove from pan and drain excess oil using kitchen towels. You can do this process in two batches if you wish.
Clean pan and heat remaining coconut oil until melted. Add pepper and onion and stir fry for 5 mins. Then, add sauce to pan and bring to a low simmer. Cook sauce for 2-3 mins before adding cornflour mixed with water. Continue to simmer for 3-4 mins until sauce thickens, then add crispy chicken thighs. Toss and coat in sauce then remove from heat.
Serve with basmati rice and spring onions.

Nutritional Info

Per serving (with 125g of basmati rice):

Cals – 530
Carbs – 43g
Protein – 35g
Fat – 22g


Serves Serves 3

For The Marinade

  • 400g of chicken thighs
  • Tbsp soy sauce.
  • 2 tbsp cornflour.
  • 2 tbsp of plain flour.
  • 1/2 tsp of chilli powder.
  • 1 egg.

For The Sauce

  • Tbsp soy sauce
  • Tbsp dark soy sauce
  • Tbsp @myproteinuk sugar-free sweet chilli sauce.
  • 2 tbsp shoaxing wine vinegar.
  • Tbsp sesame oil
  • Tbsp of honey.
  • 5-6 cloves of garlic - finely chopped.
  • Tbsp of @myproteinuk sugar-free ketchup.
  • Tsp of cornflour + water.

The Rest

  • 2 tbsp of coconut oil, one for frying chicken thighs, one for stir fry.
  • 1 bell pepper - chopped.
  • 1 onion - chopped.
  • 4 green chillies - thinly sliced.

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