Easy spring rolls
Make this easy version of spring rolls with children – fill crisp pastry parcels with chicken, prawns and veg and serve with a homemade dipping sauce
Slow cooker honey garlic chicken
Serves 4 - 6
Easy
Prep:
Cook: -
Swap out the noodles for steamed white rice if you prefer in this dish and if you like a bit of heat, add more chilli flakes or use a fresh chilli instead
Skip to ingredients
- 800g boneless, skinless chicken thighs(about 8), cut into large chunks
- 4 garlic clovescrushed
- thumb-sized piece of gingerpeeled and finely grated
- 3 tbsp runny honey
- 3 tbsp soy sauce
- 3 tbsp tomato ketchup
- 1 tbsp rice or cider vinegar
- ½ tsp chilli flakes(optional)
- 150ml chicken stockmade using 1 stock cube
- 1 tbsp cornflour
- cooked egg noodlesto serve
- 50g roasted peanuts(optional)
- spring onionsthinly sliced, to serve
Nutrition: Per serving (6)
- kcal246
- fat9g
- saturates2g
- carbs15g
- sugars12g
- fibre0.3g
- protein27g
- salt1.81g
Method
step 1
Tip the chicken pieces into the slow cooker. Scatter over the garlic and ginger, then stir through the honey, soy sauce, ketchup, vinegar, chilli flakes (if using) and stock to coat the chicken. Cover and cook on low for 6-7 hrs or on high for 3-4 hrs until the chicken is tender but still holding its shape.
step 2
Mix the cornflour with 2 tbsp cold water to make a smooth paste, then stir this into the cooking liquid. Cook on high for 10 mins, or until the sauce has thickened, stirring occasionally. Once cooled, will keep frozen for up to three months. Defrost thoroughly before reheating until piping hot. Stir through some cooked egg noodles, then scatter over the peanuts if using and sliced spring onions to serve.
