Ingredients

The following ingredients have 4 Servings
  • 600 g skinless, boneless chicken thigh fillets
  • 3 red peppers (cut into large chunks)
  • 4 tablespoons dark soy sauce ((or gluten free tamari))
  • 2 tablespoons sesame oil
  • 3 tablespoons runny honey
  • Juice of half a lime ((cut the remainder into wedges for garnish))
  • 4 cm ginger (grated)
  • 1 teaspoon chilli flakes
  • ½ teaspoon salt
  • 2 tablespoons fresh coriander (cilantro) (roughly chopped)
  • Jasmine or basmati rice to serve

Instruction

  • Preheat the oven 220C / 200C fan / gas mark 7 / 425F.
  • Place the chicken thigh fillets and chopped peppers in a large oven tray.
  • Mix together the soy sauce, sesame oil, honey, lime juice, ginger, chilli flakes and salt in a small jug or jam jar.
  • Pour the glaze over the chicken and peppers and turn to coat. Spread out the chicken and peppers into a single layer.
  • Place the chicken and peppers in the preheated oven and cook for 30 minutes. Baste halfway through cooking.
  • After 30 minutes, remove from the oven and sprinkle with the coriander. Serve with rice and lime wedges.