Make Bonfire Night food something of a sparkler or bang on!
We’re having a simple but spicy Gunpowder Chicken dish to make it a night to remember … We’ll make a large tray and hand around or let everyone help themselves. Starting prep the day or a few hours before, because the meat tastes better if left to infuse in the marinade.
Gunpowder is a spicy mix (that originates from China) and offers a wonderful punch of sweet, sour and chilli hits. I like to serve with a cooling salad of avocado, black beans and tomatoes but a more authentic one might include beansprouts, spring onions/scallions, coriander/cilantro and peanuts. Your call …
You can serve it with noodles of course (or rice) or serve in a lettuce wrap or cup if you’re watching the carbs.
12 large skinless and boneless chicken thighs
3 tbsp dark soy sauce
1 tbsp sweet chilli sauce
1 tbsp lazy garlic or crushed garlic
2 tbsp lazy grated ginger
3 tbsp low sugar tomato ketchup
3 tbsp sugar-free syrup (I used Sweet Freedom), or use honey or maple syrup if preferred
1-2 tsp chopped red chillies
2 tbsp sriracha sauce
3 tbsp rice wine or white wine
lime wedges to serve
- Halve the chicken thighs length ways or cut into large pieces and place in a bowl. Mix the soy sauce with the chilli sauce, garlic and ginger, pour over the chicken and toss to coat. Cover and chill for at least 4 hours or overnight in the refrigerator.
- Preheat the oven to 200 C/400 F/gas 6. Spread the chicken (with it’s marinade) on a baking tray and cook for 20 minutes or until the chicken begins to brown. Reduce the oven temperature to 180 C/350 F/gas 4.
- To make the glaze, mix the ketchup with the syrup, chillies, sriracha sauce and wine. Remove the chicken from the oven and pour over the glaze to coat the chicken evenly. Return to the oven and cook for a further 15-20 minutes (or less if the chicken thighs are thin) until the chicken is cooked, browned and sticky.
- Serve hot, warm or cold with lime wedges to squeeze over – an essential I think!
WLS PORTION: ½
CALORIES PER PORTION: 240
PROTEIN: 23.4 g
CARBOHYDRATE: 7.7 g
FAT: 12.7 g
Use Bariatric-Friendly Chicken
Use boneless chicken thighs for this recipe – they are more flavoursome than chicken breasts and cook to a more tender result – easier on the pouch and are less likely to dry out.
Use Up Leftovers in a Bariatric-Friendly Way
Make plenty because it’s simply gorgeous in a lettuce wrap for hand holding and eating and a great way to use any leftovers in a bariatric bento box. It’s even very good served cold – we have kept the odd portion back for a speedy bariatric lunch on our bariatric portion plate.
Images copyright © Bariatric Cookery (UK) Ltd
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