Sticky Honey Chilli Chicken | Slimming World Friendly Recipe
If you’re craving a deliciously sticky, sweet, and spicy chicken dish that feels like a takeaway treat without the guilt, this Sticky Honey Chilli Chicken recipe is exactly what you need. Made with tender chicken thighs coated in a light, crispy coating and tossed in a vibrant honey, chilli, and garlic sauce, it’s bursting with flavour and perfect for any night of the week. Best of all, it’s Slimming World friendly — low in Syns but high in satisfaction!
Whether you’re meal prepping for the week or cooking for the family, this recipe is quick, easy, and guaranteed to be a hit. Grab your wok or frying pan and let’s get cooking!
10 Reasons You’ll Love This Sticky Honey Chilli Chicken
- Sweet, sticky, and packed with heat — the perfect balance of flavours
- Slimming World friendly with just 1.5 Syns per serving
- Quick and easy to make — ready in around 30 minutes
- Uses simple, storecupboard ingredients you probably already have.
- Tender chicken thighs coated in a light, crispy coating — no deep frying needed!
- Perfect for batch cooking and meal prep — great for busy weeknights.
- Easy to adjust the heat by adding more or less chilli.
- Pairs brilliantly with rice, noodles, or a fresh salad.
- A tasty way to get some extra protein and flavour into your meals.
- Better than a takeaway — saves you money and calories!
Batch Cooking & Storage Guide
Whether you’re meal prepping for the week or saving leftovers, this Sticky Honey Chilli Chicken is a brilliant choice. It reheats beautifully and keeps its flavour, making it ideal for batch cooking.
To Batch Cook:
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Double or triple the recipe quantities to suit your meal plan.
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Cook the chicken and sauce as normal, but don’t add garnishes (spring onions, sesame seeds, etc.) until ready to serve.
To Store:
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Fridge: Store in an airtight container for up to 3 days.
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Freezer: Cool completely and freeze in portions for up to 2 months. Use freezer-safe containers or bags and label with the date.
To Reheat:
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Microwave: Heat in a microwave-safe dish for 2–3 minutes, stirring halfway through, until piping hot.
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Hob: Reheat gently in a frying pan with a splash of water to loosen the sauce.
Can This Recipe Be Adapted?
Absolutely! One of the best things about this Sticky Honey Chilli Chicken is how flexible it is. Here are a few easy ways to adapt it to suit your needs:
Make it Vegetarian:
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Swap the chicken thighs for firm tofu, Quorn pieces, or even cauliflower florets.
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Use the same coating and sauce — just adjust the cooking time as needed.
Adjust the Spice:
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Prefer it milder? Leave out the chilli or just use half.
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Love heat? Add extra fresh chilli or a dash of chilli flakes.
Make it Gluten Free:
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Use gluten-free plain flour and tamari instead of soy sauce.
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Always check the labels on cornflour and other condiments.
Add More Veg:
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Bulk it out with stir-fried veg like mangetout, baby corn, bell peppers, or broccoli.
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Toss the veg in with the sauce just before serving.
Don’t Have Lime?
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You can substitute with a splash of rice vinegar, white wine vinegar, or even lemon juice in a pinch.
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Sticky Honey Chilli Chicken
Ingredients
For the Chicken
- 4 Skinless Boneless Chicken Thighs [Diced]
- Low Calorie Cooking Spray
- ½ tsp Salt
- 1 Egg [Beaten]
- 40g Plain Flour
- 25g Cornflour
- 1 tsp Sesame Seeds [Optional 1 Syn]
For the Sauce
- 3cm Ginger [Grated]
- 1 Garlic Clove [Minced]
- 1 Spring Onion [Finely Sliced]
- 2 tbsp Honey
- 1 tsp Dark Soy Sauce
- 1 tsp Rice Wine
- ½ tsp Sesame Oil
- ½ tsp Chilli Flakes
- Juice from ½ a Lime
Instructions
- Prepare the chicken:Season the chicken pieces with salt.Set up a coating station: one bowl with beaten egg, another with a mix of plain flour and cornflour.Dip chicken in egg, then coat evenly in the flour mix.
- Cook the chicken:Spray a non-stick frying pan or wok generously with low-calorie cooking spray.Fry chicken over medium heat until golden and cooked through (about 10–12 minutes). Set aside.
- Make the sauce:In the same pan, add minced garlic, grated ginger, chilli and spring onions. Cook for 1–2 minutes until fragrant.Add honey, soy sauce, rice wine, sesame oil, and lime juice. Stir and simmer gently for 2–3 minutes to combine flavours.
- Combine:Return chicken to the pan and toss in the sauce until fully coated and sticky. Heat through for another 2 minutes.
Hi you do not mention how much chilli to add.
Sorry all updated!! Note to self don’t write up recipes when kids and playing “nerf guns” lol