Mary Berry Sticky Honey Chicken
Mary Berry’s sticky honey chicken is a savory and sweet dish where the chicken is marinated and then cooked in a mixture of honey, soy sauce, garlic, and ginger. This combination creates a glossy, sticky glaze that clings to each piece of chicken, offering a delicious balance of sweet and savory flavors. This dish can be baked, grilled, or pan-fried depending on your preference.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
Ingredients
- 4 boneless, skinless chicken breasts: Cut into bite-sized pieces for easy cooking.
- 3 tbsp honey: Adds sweetness and helps create the sticky glaze.
- 3 tbsp soy sauce: Balances the honey with savory, umami flavor.
- 1 tbsp olive oil: For cooking and preventing sticking.
- 3 garlic cloves (minced): Adds a fragrant, savory taste.
- 1 tsp grated fresh ginger: Adds a subtle warmth and depth to the dish.
- Salt and pepper to taste: Season the chicken.
- Sesame seeds and chopped spring onions: Optional, for garnish.
Instructions
Step 1: Marinate the chicken
In a mixing bowl, combine the honey, soy sauce, minced garlic, grated ginger, and olive oil. Add a pinch of salt and pepper, then add the chicken pieces to the bowl. Toss until the chicken is well-coated. Allow it to marinate for at least 15-30 minutes for maximum flavor.
Step 2: Preheat the pan
Heat a large frying pan or skillet over medium-high heat. Add a small drizzle of olive oil to the pan to prevent sticking.
Step 3: Cook the chicken
Add the marinated chicken pieces to the pan in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown on all sides and cooked through.
Step 4: Reduce the glaze
Once the chicken is cooked, reduce the heat to low and let the marinade in the pan reduce, turning into a sticky glaze that coats each piece of chicken. Stir constantly to avoid burning the glaze.
Step 5: Garnish and serve
Remove the pan from heat. Sprinkle the chicken with sesame seeds and chopped spring onions if desired. Serve hot with rice, noodles, or steamed vegetables.