Sticky Chicken with Thai Salad

Served here with Cauliflower Rice

Serves 2

1 tbsp honey
2 tsp soy sauce
4 boneless & skinless chicken thighs

Steamed rice to serve (a nice Jasmine Rice would be good)

For the Salad
large handful of bean sprouts
1/4 Chinese leaf or white cabbage, shredded
2 sprigs of mint, finely chopped
1 red chilli, finely sliced
1 tbsp sweet chilli sauce
1 lime, juiced

1. To make the salad, put the bean sprouts into a bowl and pour over some boiling water. Then drain well.

2. Put the bean sprouts into a bowl with all the other salad ingredients and toss together.

3. Combine the honey and soy sauce and run into the chicken. Heat the grill and cook the chicken on each side until the chicken is cooked through (this should take roughly 15 mins).

4. Serve with the salad and rice.