This is an original recipe by Hugo Davies that we cooked at the recent Lazy Cooking class. Don’t be put off my the longlist of ingredients. Once you have everything together, it takes just minutes to cook. I would serve the chicken on some steamed rice and serve the broccoli or stir fried vegetables as a side dish.
The sweet, spicy, sticky sauce on the chicken is so aromatic and delicious. My favourite element of this dish is the caramelised grilled pineapple. I would make a big bowl of this to serve with grilled meat. It’s really awesome.
Honey Sriracha Chicken with grilled pineapple
Yield 2 servince
This dish might seem quite complicated with a lot of ingredients but you can add or subtract any elements that doesn't appeal. Just make the main element, the chicken. The same sauce can be used with lamb or beef. Just cut them into thin strips and follow the same directions.
The grilled pineapple is really delicious. I'd make those as a side dish or use the recipe to impress at the next BBQ party. They are seriously good.
[caption id="attachment_11393" align="aligncenter" width="750"] Honey Sriracha Chicken stir fry using Very Laxy ingredients[/caption]
For the chicken or tofu:
- 1x medium-sized (~180g) chicken breast or 180g of squeezed tofu per person
- 1 tbsp cornflour
- Pinch of salt
- 1 tsp of white pepper optional
- 2tbsp olive oil
For the honey-sriracha sauce:
- 3 tbsp sriracha
- 1 tsp sesame oil
- 1 tbsp honey
- 1 tsp soy sauce
- 1 tbsp Very Lazy ginger paste
- 1 tsp Very Lazy garlic paste
- 1 tsp Very Lazy chilli paste
- 2 tbsp olive oil
- 1 tsp cornflour mixed with 1 tbsp water
- Pinch of pepper, Salt to taste
- 75g of broccoli (Tenderstem, Sweetstem or purple sprouting are particularly good with this recipe)
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 1 tbsp sesame seeds (black, if you can get them)
- 1 tsp Very Lazy chopped chilli
- 1 tsp Very Lazy chopped garlic
- Pinch of pepper
- Salt to taste
- 2x sticks or 10x chunks of pre-cut fresh pineapple (I say pre-cut to help you save time but by all means, if you only have access to a whole fresh pineapple then it won’t take much time to prepare this yourself)
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp olive oil
100g rice noodles or 50g per person. Alternatively, serve this with steamed rice.
- Steam the broccoli for 5 minutes until cooked through. Slice any thicker stems in half.
- In a separate bowl, combine the sesame oil, olive oil, sesame seeds, Very Lazy chopped chilli & garlic, salt & pepper.
- Marinade the broccoli in this dressing & fry for a few minutes towards the end of cooking when you are nearer to plating up.
- You’ll need approximately 5 good sized chunks of pineapple per person.
- In a separate bowl, mix the honey, soy sauce, sesame oil & olive oil.
- Drizzle this over the pineapple & grill or griddle until the chunks start to become golden.
- Slice the chicken or tofu into chunks (when preparing raw chicken be careful of the surfaces you touch, ensure you do not cross contaminate of your tools & wash your hands regularly).
- Scatter the cornflour, salt & white pepper (optional) over the chunks & toss till each chunk has an even coating. (I like to add a bit of soy sauce to marinate the meat).
- Fry the chunks in rapeseed oil until lightly golden in colour.
- Combine with the honey sriracha sauce until each chunk is nicely glazed & cooked through.
- Combine all the ingredients in a bowl & mix through till thoroughly combined.
- Add the mixture to a saucepan and gently heat through over a low heat. Due to the cornflour slurry, the sauce will begin to thicken so it is important to keep stirring.
- After 2-3 minutes, add the sauce to the chicken & tofu chunks.
Garnishes : Sesame seeds, chives, lime and chilli
To plate up, add the broccoli to the noodles, mix a little & then place on a plate. Add the chicken or tofu & next the pineapple chunks. Finish with a wedge of lime, fresh chilli, sesame seeds & chives