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 with Sesame Potatoes
Glaze free-range British chicken thighs with hot honey and tamari and sizzle till tender and juicy. Fluffy potatoes tossed with fragrant sesame oil to keep things filling. A crunchy side of green beans, carrot and tenderstem, sprinkled with shichimi togarashi, for your veg.
Prep in 10
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 25g hot honey (use half) (Honey, Chili Extract)
- 1 tbsp rice wine vinegar (use a quarter)
- 80g sugar snap peas (use half)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 0.5 tsp shichimi togarashi (use half) (Sesame) (crushed red chillies, orange peel, black sesame seed, white sesame seed, sansho pepper, ginger, nori)
- 180g Tenderstem broccoli (use half)
- 1 tsp sesame seeds (use half) (Sesame)
- 150g British Free Range chicken thighs
- 2 large potatoes
- 2 carrot
- 1 tbsp sesame oil (use half) (Sesame)
Nutritional Information
Calories: 937
Protein: 46g
Carbs: 118g
Fat: 31g
Ingredients
- 2 large potatoes
- 1 tsp sesame seeds (Sesame)
- 1 tbsp rice wine vinegar (use half)
- 80g sugar snap peas
- 1 tbsp sesame oil (Sesame)
- 300g British Free Range chicken thighs
- ½ tsp shichimi togarashi (Sesame) (crushed red chillies, orange peel, black sesame seed, white sesame seed, sansho pepper, ginger, nori)
- 25g hot honey (Honey, Chili Extract)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 carrot
- 180g Tenderstem broccoli
Nutritional Information
Calories: 704
Protein: 42g
Carbs: 68g
Fat: 30g
Hot Honey Chicken with Sesame Potatoes
Glaze free-range British chicken thighs with hot honey and tamari and sizzle till tender and juicy. Fluffy potatoes tossed with fragrant sesame oil to keep things filling. A crunchy side of green beans, carrot and tenderstem, sprinkled with shichimi togarashi, for your veg.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the potatoes into 2cm cubes. Place on a lined tray and toss with the sesame oil, sesame seeds and a pinch of sea salt. Roast for 20-25 mins, until soft and golden.
- Heat a large frying pan with 1/2 tbsp oil on medium heat. Season the chicken with sea salt and black pepper and add to the pan. Cook for 10 mins, turning halfway through, until golden brown. Turn the heat up to high and add the honey and tamari. Cook for 5-7 mins, turning regularly, until the glaze coats the chicken and it is cooked through.
- Meanwhile, trim and halve the broccoli. Coarsely grate the carrots (or use a julienne peeler or spiralizer if you have one).
- 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 then thinly slice against the grain. Cover with foil to keep warm.
- Reheat the chicken pan to high heat. Add the broccoli, sugar snaps and carrots. Mix with the remaining glaze in the pan and cook for 2 mins. Then, add the shichimi togarashi, half the vinegar and 50ml water (25ml for 1 person). Steam for 2-3 mins, until the veg is soft. Season to taste with sea salt.
- Serve the chicken alongside the potatoes and stir-fried vegetables. Drizzle over any of the chicken resting juices.
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