Made from


6-8 nuggets per person

For the sauce:

  • 4 tbsp soy sauce
  • 2tbsp honey
  • 2 tbsp cashew butter (or other nut butter)
  • 1 tbsp dark brown sugar
  • 2 tbsp Chinese rice wine vinegar
  • 1 large garlic clove, minced
  • 1tbsp sesame oil
  • 1tsp Encona or other hot chilli sauce
  • A grind of black pepper
  • Rapeseed oil to fry

  • 1 pak choi, halved per portion
  • 1 clove of garlic, crushed
  • 1tbsp soy sauce
  • Sesame oil to serve
  • 4 spring onions, sliced
  • Chilli flakes
  • Sliced red chillies
  • Coriander leaves
  • 2tbsp sesame seeds to serve
  • Sriracha to serve

Finger sticking chilli kick chicken with healthy veg


Mix the ingredients for the sauce together and set aside. You can do this well in advance and cook as needed. It just takes seconds to thicken in the pan.

Cook the chicken and add to the sauce in a heavy sauté pan and cook until the sauce starts to bubble and thicken. Be careful you don’t over thicken it.

Sauté the pak choi quickly in a separate pan with the rapeseed oil, garlic and soy sauce. This just takes a minute to wilt, so you can do this at the last second.

Sprinkle the chicken with sesame seeds, spring onions, red chillies and coriander and serve hot with the pak choi and some napkins to help with the sticky fingers and mouths.

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