Any veteran slimmingworld member will have been cooking variations of this sticky chicken recipe for years. This isn’t just for dieters though, it’s a firm family favourite of ours, it’s so quick and easy to make plus there’s only 4 ingredients so it’s budget friendly too. Both my children absolutely love this. Just remember though if you are doing baby led weaning, babies under 1 year old can not have honey.
Ingredients to make Sticky Chicken
- Chicken – cut into chunks,strips, whatever takes your fancy. I used 3 chicken breasts chopped up to feed 2 adults, 1 child and 1 toddler.
- 3 tablespoons of honey, balsamic vinegar and soy sauce.
Method to make Sticky Chicken
- Mix honey,soy and balsamic together in a bowl and add chicken. Marinate in the fridge for a few hours if you have time (I often forget)
- Add chicken and marinade to a frying pan/wok and cook until the chicken is cooked and the sauce is thick, glossy and coating the chicken. That’s it, job done!
I usually serve it with savoury rice and salad, but it’s so versatile you could serve it with anything and add any extra bits you wanted. Next time I make it I’m going to add it to a stir fry, maybe even coat the chicken with some sesame seeds.
If you are following slimmingworld, the only syns you need to count are for your honey, I used to count 2 syns, double check that though.
If you have a favourite quick and easy family recipe you love, leave me a link in the comments.
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Thanks for reading
This is an old weight watchers recipe that I used to make all the time when I was following the plan.
2 onions, chopped
250g gammon, cut into chunks
2 garlic cloves, crushed
2 tsp mixed herbs
1 can of chopped tomatoes
1 can baked beans
1/2 tsp paprika
- Heat a large lidded pan and spray with frylight (or oil) add onions and cook for 4 minutes, add gammon and cook for 3 minutes, stir in the garlic and cook for a further 1 minute.
- Add herbs,tomatoes,beans,paprika and 100ml water, bring to the boil, reduce heat and simmer, half covered for 10 minutes until thickened.
Serve with some nice crusty bread or some mash and veg. Adjust amounts accordingly to suit your family, I think this recipe originally served 2.
A super simple and budget friendly meal taken from an old BBC good food magazine
1 tbsp olive oil
120g smoked streaky bacon,sliced into matchsticks
1 onion, finely chopped
1 garlic clove, finely chopped
2 tsp sweet smoked paprika
2 x 400g cans chopped tomatoes
- Bring a large pan of water to the boil and cook the Spaghetti following pack instructions. Meanwhile, heat the oil in a large non-stick frying pan and cook the bacon for 3-4 mins until just starting to crisp. Stir in the onion and cook for another 3-4 mins, then add the garlic and smoked paprika, and cook for 1 min more.
- Pour in the chopped tomatoes, bring to the boil and bubble for about 5 mins until thickened, stirring every so often to stop it catching on the bottom. Drain the pasta and toss with the sauce. Serve with Parmesan (optional)
This is the easiest recipe in the world, unfortunately it will never taste as good as my nan’s but it is damn tasty!
- Carrots – sliced
- Parsnips – sliced
- Potatoes – Cubed
- Swede – cubed
- Leeks – sliced
- Onions – sliced
- Diced stewing beef
- Gravy granules
This could not be easier! Throw all the above ingredients into a slow cooker or casserole pot, season and add enough water to cover the ingredients. Slow cook all day in the slow cooker or for a few hours in the oven. When the veg are cooked, add gravy granules until you get the sauce consistency you want.
You can of course put whatever veg you like into your stew and tailor the amounts to suit, I normally make a large batch and freeze some.
I had never tried Halloumi before this recipe, not even with my ‘cheeky’ Nando’s, safe to say it gets added to every order now. This recipe is a fab way of making Halloumi a main meal, perfect for those meat free days.
Taken from an old BBC GoodFood Magazine.
Recipe serves 4
For the Halloumi
- 375g Halloumi cut into 1cm slices
- 2 tbsp olive oil
- 2 tsp Garam masala
- 1/2 tsp chilli powder
- squeeze of lemon juice
For the tomato and Coriander salad
- 350g cherry tomatoes, halved
- 1/2 red onion, finely sliced
- 2tbsp extra virgin olive oil
- 1 tbsp lemon juice
- handful of Coriander leaves, chopped
Cucumber raita and warmed mini naan breads to serve (optional)
- Put the Halloumi in a bowl, mix together the olive oil, garam masala,chilli powder and lemon juice. Pour the mix over the Halloumi and gently turn the cheese so it is coated in the spiced oil. Cover and marinate in the fridge for at least 2hrs to absorb the oil.
- Meanwhile, make the salad. Toss together the tomatoes, onion, olive oil, lemon juice and Coriander and lightly season.
- To cook the Halloumi, heat a large frying pan or griddle over a medium-high heat , add the Halloumi slices and fry for a couple of mins each side until golden
- Spoon the Halloumi on top of the salad and serve with the raita and naan.