Sticky lime, soy and honey chicken

This was a quick meal, thrown on the table in a matter of minutes. The only preparation was done earlier in the day – chopping up the chicken thighs and then lavishing upon them a marinade of dark soy sauce, runny honey and the zest and juice of a lime. Salty and sweet with a zing – my kind of flavours.

When we got back from an afternoon in the snow all I needed to do was chuck a packet of soft tortilla wraps in the microwave, chop a quick salad, stir fry the marinated chicken and then bung it all in bowls and put it in the middle of the table for everyone to help themselves and assemble themselves a sticky chicken salad wrap.

The boys love wraps – I think it’s because they get to do away with cutlery and eat with their bare hands. And especially for Arlo, he gets to control exactly what goes on his plate – he likes to be in charge does Arlo.

The thigh meat is so much juicier than breast and is cheaper too. Don’t feel that you have to have it in a wrap, you could have it as a salad, on a bed of basmati rice or even as a jacket potato filling – do with it what you will, but I promise you it’s finger lickin’ goooooooooood!

Sticky lime, soy and honey chicken
serves 4

6 chicken thigh fillets
1 lime, zest and juice
2 tbsp dark soy sauce
good drizzle clear honey

1. Chop the thigh fillets into small chunks – trimming any fat or gristle that children might take offence to.

2. Place in a bowl with the zest and juice of the lime, soy sauce and honey. Give it a really good mix, cover with cling film and pop into the fridge until you’re ready to use it. The longer the better, but whatever time you have is fine!

3. Heat a tablespoon of olive oil in a frying pan and then cook the marinated meat, turning a few times until evenly cooked and the marinade has given the meat a sticky edge.

4. Serve with soft tortilla wraps and salad.