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Gluten-Free Sticky Chicken Jumbles Recipe

20/03/2014 12:53 | Updated 20 May 2015

Gluten-free sticky chicken jumble recipe

Gluten-free sticky chicken jumbles by

These bite-sized golden chicken pieces are delicious served either warm or cold, so take some of the party pressure away by making them in advance.

Makes: 8 portions

Ingredients:

6 boneless chicken thighs, roughly cut into 5cm /2in pieces

2 tablespoons honey

2 1/2cm /1in cube fresh ginger, peeled and finely chopped

1 tablespoon lemon juice

1 dessert spoon gluten-free soy sauce

1/2 teaspoon lemon zest< 1 tablespoon rice wine or cider vinegar

1 teaspoon sesame oil

2 cloves garlic, minced

2 teaspoons cornflour

2 limes, quartered

Sesame seeds, (Optional)

Instructions:

1. In a medium sized mixing bowl place all the ingredients except the chicken. Stir until thoroughly combined.

2. Cut the chicken into 5cm, (2in) pieces and add to the marinade. Stir until evenly coated then cover and transfer to the fridge for a minimum of 1 hour, stirring from time to time.

3. Pour the chicken and marinade into a shallow oven proof dish and distribute evenly. Cook in the oven for approximately 35-40 minutes, stirring half way through.

4. Cook until golden brown and bubbling. Remove from the oven and allow to cool a little before eating.

Top Tip: Serve with fresh lime wedges and sprinkle sesame seeds over the chicken to give it a little texture.

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