Sticky Chicken with Courgette

Ingredients

• boneless, skinless chicken thighs 500g
• olive oil 2 tbsp
• garlic cloves 2
• fresh ginger 1 tsp grated
• honey 2 tbsp
• soy sauce 2 tbsp
• lemon juice 1 tbsp
• ground cumin 1 tsp
• ground coriander 1 tsp
• smoked paprika 0.5 tsp
• chilli flakes 0.25 tsp (optional)
• medium courgettes 2
• salt 0.5 tsp
• black pepper 0.25 tsp
• fresh coriander, for garnish small bunch
• toasted sesame seeds, for garnish (optional) 1 tbsp

Method

1. Cut the chicken thighs into bite-sized pieces. Slice the courgettes into ½cm thick rounds.
2. In a medium bowl, whisk together the honey, soy sauce, lemon juice, minced garlic, grated ginger, cumin, coriander, smoked paprika, and chilli flakes (if using). Add the chicken pieces and toss to coat. Let it marinate for at least 10 minutes while you prepare the courgettes.
3. Heat 1 tbsp of olive oil in a large frying pan or wok over a medium-high heat. Add the courgette slices in a single layer (you may need to do this in batches), season with salt and pepper, and cook for 2-3 minutes per side until lightly golden and tender. Remove from the pan and set aside.
4. Add the remaining 1 tbsp of olive oil to the same pan. Add the marinated chicken pieces in a single layer, reserving any marinade in the bowl.
5. Cook the chicken for 4-5 minutes, turning occasionally, until browned on all sides and almost cooked through.
6. Pour the reserved marinade into the pan with the chicken. Stir well and let it bubble and thicken for 2-3 minutes, coating the chicken in a sticky glaze.
7. Return the cooked courgettes to the pan and gently toss with the chicken and glaze to heat through.
8. Serve the sticky chicken and courgette immediately, garnished with fresh coriander and toasted sesame seeds, if desired.