- ¾ cup soy sauce
- 3 garlic cloves, finely chopped
- 2 tsp minced ginger
- 800g chicken nibbles
- 30g butter
- ⅓ cup honey
- In a large bowl, stir together the soy sauce, chopped garlic and minced ginger. Add the chicken nibbles, toss to coat, then cover and marinate in the fridge for 2 hours.
- Drain the excess marinade from the chicken. Bring a large pan to medium-high heat, then add the butter and stir until melted. Once foamy, add the honey and chicken nibbles to the pan.
- Pan fry the chicken nibbles for 4-5 minutes on each side, or until golden brown, caramelised and cooked through. Season with pepper and serve.
To elevate this dish for the adults, garnish with toasted sesame seeds, fresh spring onion and sliced chilli!