726

Merry Christmas!

’Twas the lead-up to Christmas, and all through The Big Issue, we’re celebrating the season with warmth and Big Wish Yous. Melbourne vendor Con is our cover Claus, helping to spread the joy of The Big Wish You: an annual compilation of vendors’ messages of gratitude, reflections on the year that was, and their hopes for 2025. Across an extra eight pages, it’s an edition packed with stories capturing every facet of the most wonderful time of the year – Scrooge himself couldn’t resist.

Buy Magazine

Sticky Pantry Chicken – Nagi’s Maiden Recipe

Enjoy Nagi Maehashi’s (aka RecipeTin Eats) first-ever recipe for Sticky Pantry Chicken.

Sticky Pantry Chicken
– Nagi’s Maiden Recipe

 

Ingredients

Serves 4

6 pieces boneless, skinless chicken thighs (800g–1kg)
½ teaspoon cooking salt
½ teaspoon black pepper
1 tablespoon canola oil
½ cup (125ml) water
Finely chopped parsley (optional)

Sauce

⅓ cup (90g) ketchup (or tomato sauce)
2½ tablespoons honey
2 tablespoons light or
all-purpose soy sauce
1 tablespoon Dijon mustard
2 tablespoons sriracha (optional)
2 tablespoons white vinegar or other clear vinegar
2 garlic cloves, finely minced 

Method

Sauce: Whisk the sauce ingredients in a medium bowl to combine.

Season chicken: Sprinkle each piece of chicken with the salt and pepper.

Coat chicken: Heat the oil in a large non-stick frying pan over medium-high heat. Quickly dip a piece of chicken in the sauce, shake off the excess, then place in the pan. Repeat with the remaining chicken and sauce, cooking as many pieces at a time as you can fit in the pan. Reserve the remaining sauce.

Cook: Cook the first side of the chicken for 3 minutes until it caramelises and is dark golden. Turn and cook the other side for 2 minutes until the chicken is almost cooked through.

Simmer sauce: Add the water and the remaining sauce. Bring to a rapid simmer, stirring occasionally, scraping the bottom of the pan to get all the brown bits stuck there – free extra flavour! When the sauce has thickened (around 1–2 minutes), remove the pan from the stove. Turn the chicken in the sauce to coat.

Serve: To serve, place the chicken on a plate and spoon the sauce over. Sprinkle with parsley (if using). I like to serve this chicken over Creamy Mashed Potato to soak up the tasty sauce, with my 30-second Rocket Salad on the side.

Tip

You can also use 750g boneless, skinless chicken breast. Cut each piece in half horizontally (to make thinner “steaks”) and proceed with the recipe as written – though I recommend reducing the cook time by a couple of minutes to ensure the chicken breast does not overcook.

RecipeTin Eats: Tonight by Nagi Maehashi, published by Macmillan Australia, RRP: $49.99, photography by Nagi Maehashi