Ingredients
500g chicken thigh or breast, cut into bite-sized pieces
2-4 tbsp Beerenberg Hot Chilli Honey (depending on your spice level)
1 tbsp tamari
1 tbsp olive oil
2 garlic cloves, minced
Pinch of ginger, ground
Juice of ½ lime & zest
2 cups shredded cabbage
2 spring onions, sliced
Handful of coriander, chopped
1 tsp olive oil
1 tsp Beerenberg Hot Chilli Honey
1 tbsp ACV
Salt & pepper
1 cup cooked rice – to serve
Directions
Marinate the chicken with Beerenberg’s Hot Chilli Honey, tamari, olive oil, garlic, lime juice, and a generous pinch of salt and pepper.
Cook in a skillet over medium-high heat until caramelised and cooked through.
For the slaw dressing, whisk together Beerenberg’s Hot Chilli Honey, apple cider vinegar, and olive oil. Toss with shredded cabbage, sliced spring onions, and fresh coriander.
Serve the chicken with rice and slaw. Finish with an extra drizzle of Hot Chilli Honey and a sprinkle of sesame seeds.
Enjoy your sweet and spicy weeknight upgrade.
