The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Hot Honey Chicken, Sesame Potatoes & Stir-Fried Veggies
Glaze free-range British chicken thighs with hot honey and tamari, then sizzle till tender and juicy. Crisp up potatoes with sesame seeds for fibre. Add a crunchy side of sugar snaps, carrots and tenderstem, stir-fried with shichimi togarashi, for Japanese-style veggies. That's chicken and chips, re-imagined the Mindful Chef way!
Prep in 10
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 600g British Free Range chicken thighs
- 1 tbsp rice wine vinegar (use half)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 carrot
- 240g green beans
- 25g hot honey (Honey, Chili Extract)
- 200g sugar snap peas
- 2 tsp sesame seeds (Sesame)
- ½ tsp shichimi togarashi (Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
- 1 tbsp sesame oil (Sesame)
- 4 large potatoes
Nutritional Information
Calories: 629
Protein: 41g
Carbs: 56g
Fat: 26g
Hot Honey Chicken, Sesame Potatoes & Stir-Fried Veggies
Glaze free-range British chicken thighs with hot honey and tamari, then sizzle till tender and juicy. Crisp up potatoes with sesame seeds for fibre. Add a crunchy side of sugar snaps, carrots and tenderstem, stir-fried with shichimi togarashi, for Japanese-style veggies. That's chicken and chips, re-imagined the Mindful Chef way!
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Leaving the skin on, cut the potatoes into 2cm cubes. Place on a lined tray, drizzle with the sesame oil and toss with the sesame seeds. Season with a pinch of sea salt and roast for 20-25 mins, until golden.
- Heat a large frying pan with 1/2 tbsp oil on medium heat. Season the chicken with sea salt and black pepper, add to the pan and cook for 10 mins, turning halfway through, until golden brown on both sides. Meanwhile, trim and halve the green beans. Coarsely grate the carrot (or use a julienne peeler or spiralizer if you have one).
- Once the chicken has browned, add the honey and tamari to the pan and turn the heat to high. Cook for 5-7 mins, turning regularly, until the glaze coats the chicken and the chicken is cooked.
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary. Once cooked, transfer the chicken to a board and leave to rest (covered with foil to keep warm).
- Keeping the frying pan on high heat, add the green beans, sugar snaps and grated carrot. Mix with the remaining glaze in the pan and cook for 2 mins. Then, add the shichimi togarashi, the half pack of rice vinegar and 50ml water. Steam for 2-3 mins, until the veg is soft. Season to taste with sea salt.
- Thinly slice the chicken against the grain, then serve alongside the sesame potatoes and stir-fried veg. Drizzle any resting juices from the chicken on the top.
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