Inglewood Organic Honey Chicken & Asian Greens

By: Elise Blight

Follow her Instagram @balancebyelise


Honey Chicken

  • 500g Inglewood Organic Chicken Strips
  • 3 tsp honey
  • 1/2 tsp ginger
  • 1/2 tsp Chinese five spice
  • 1/3 cup + 1 tbsp coconut aminos (or gluten free soy sauce)
  • 1 tbsp garlic infused olive oil (or i tbsp EVOO + 1 minced garlic clove)
  • 1 tsp sesame oil


  • 1 bunch Baby Pak Choy, roughly chopped
  • 1 tbsp garlic infused olive oil (or 1 tbsp EVOO + 1 minced garlic clove)
  • 1/2 tbsp honey
  • 1/2 tsp ginger

To serve

  • Jasmine rice, cooked
  • Sesame seeds


  1. The night before, add Inglewood Organic Chicken Strips to a bowl with 1/3 cup coconut aminos (reserve extra tbsp for later) & other honey chicken ingredients. Stir to coat chicken evenly. Cover & leave in the fridge to marinate overnight (or min. 1 hour).
  2. On the day of serving, heat a fry pan over medium-high heat & add 1 tbsp EVOO.
  3. Pour in chicken & marinade. Spread out in the pan & allow to cook for 5 mins without stirring to allow the sauce to begin caramelising. Let sit for another 5 mins, stir again. The sauce should be bubbling & starting to caramelise. Continue cooking until chicken is cooked through & charred, add in the extra tbsp of coconut aminos, stir & cook for 1 more min.
  4. Remove from heat & set aside.
  5. Move onto cooking the greens. Heat olive oil in the pan over high heat & add greens ingredients. Stir & cook for 2-3 mins.
  6. Serve honey chicken & greens with jasmine rice & garnish with sesame seeds!


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