sticky

Sticky Honey Garlic Butter Shrimp are coated in the most amazing sticky honey garlic butter soy sauce. This is a quick 20 minute meal that you will make again and again!

Sticky Honey Garlic Butter Shrimp

Honey

Soy Sauce

Garlic (minced)

Lemon

Shrimp

Tablespoons Butter

Green Onions (for garnish)

In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.

In a medium sized skillet add the butter. Add the shrimp and save marinade. Season with salt and pepper.

Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side.

Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions.

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These slimming friendly Sticky Chilli Chicken with Noodles are a great &#x27;fakeaway&#x27; recipe if you&#x27;re counting calories or following a plan like Weight Watchers.

Sticky Chilli Chicken with Noodles | Slimming &amp; Weight Watchers Friendly

chicken

low calorie cooking spray

egg noodles

peppers

pak choi (chopped)

onions

150 g mange tout

150 g sugar snap peas

lime

tbsp dark soy sauce

tbsp fish sauce

tbsp rice vinegar

granulated sweetener

tomato puree

garlic (minced)

tbsp fresh ginger (grated)

limes (juice of)

tsp dried chilli flakes

vegetable stock cube

Heat

In a wok or large frying pan, heat the garlic and ginger in a little low calorie cooking spray. When they become aromatic, add in the soy sauce, fish sauce, rice vinegar, granulated sweetener, tomato puree, lime juice, dried chilli flakes, and the vegetable stock. Heat over a high heat for 15 minutes, stirring often.

Boil

Whilst you wait for the sauce to reduce, boil a kettle of water, and pour into a large bowl. Submerge the noodles and set aside. Pre-heat your oven to 190-200°C ready for the chicken legs.

Tip the reduced sauce into a jug (we&#039;re going to use half for the chicken and half for the noodles). Wipe down the frying pan, and heat again with a few sprays of low calorie cooking spray. When VERY hot add the chicken. Leave the chicken alone for 5 minutes -don&#039;t shake the pan, or touch them - just leave them to sizzle.

Turn

Once you see the corners of the chicken start to brown, turn over and colour the other side. Now, it&#039;s time to tip in half of the sauce that you put aside. It will spit and bubble, so be careful! Baste the chicken with some of the sauce, place on a baking tray and put into the pre-heated oven for 30 minutes.

Drain

Now it&#039;s time to make the noodles! Drain the noodles off and set aside, we&#039;ll be using them in a moment.

Heat up a wok or frying pan with some low calorie cooking spray, and tip in the peppers and spring onion. When the spring onion softens, add the mange tout and sugar snap peas. Cook for a few more minutes.

Add the drained noodles and the rest of the sauce and keep stirring. Add the pak choi and turn the heat down.

Chop

Chop up the lime - cut two slices from the middle of the lime and then cut the ends in half to make wedges.

Take a knife and fork and cut into the thick part of the chicken leg to see if it&#039;s cooked. It probably won&#039;t be quite ready, so add a lime slice to the top of each leg, baste with the sauce and put back in the oven for a further 5 minutes. You&#039;ll notice the sauce will have gone nice and sticky and this is what we want!

Check

Check the chicken again and if the juices run clear it&#039;s cooked. It should be ready to serve, but depending on how thick the legs are they might need a bit longer.

Plate

When the chicken is done, plate up the noodles, top with the chicken, some of the sauce and garnish with the lime wedges!

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Heat garlic and ginger in little cooking spray in a wok or pan. Add soy and fish sauce, rice vinegar, granulated sweetener, tomato puree, lime juice, dried chilli flakes and veg stock when aromatic. Heat over high for 15 mins, stir often

Boil a kettle of water and pour into bowl. Submerge noodles and set aside. Pre-heat oven to 190-200°C

Tip reduced sauce into jug. Wipe frying pan and heat again with a few spray of cooking spray. Add chicken when very hot. Leave chicken to sizzle for 5 mins

Turn over chicken once it starts to brown. Tip in half of sauce and baste the chicken. Place on baking tray and put into oven for 30 mins

Drain noodles and set aside

Heat wok/pan with cooking spray and tip in peppers and spring onion. When onion softens, add mange tout and sugar snap peas. Cook for a few more mins

Add drained noodles and rest of sauce. Keep stirring. Add pak choi and turn heat down

Chop up lime to make wedges

Cut thick part of chicken leg to see if it's cooked. Add lime slice on each leg, baste with sauce and put back in oven for 5 mins.

Check chicken again. If the juices run clear then it's cooked.

Plate up noodles, top with chicken, some sauce and garnish with lime wedges

Sticky Chilli Chicken with Noodles - Pinch of Nom

Spruce up your Sunday roast with this sticky honey glaze and serve with moreish potatoes and a green salad.

Sticky honey roast lamb with feta potatoes

1.5kg easy carve leg of lamb

tbsp MasterFoodsⓇ Garlic & Rosemary

olive oil

1kg small washed potatoes (see note)

tsp MasterFoodsⓇ Oregano Leaves

Greek feta

Baby rocker, cucumber and green pea salad, to serve

chicken stock

tsp cornflour

milliliters (1/2 cup) honey

soy sauce

tsp MasterFoodsⓇ Garlic & Rosemary

lemon juice

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6015427351001&=domain=taste

5348771529001-6015427351001

We’re crazy about new Korean food – it’s all about flavour and fun, fun, fun. Toss fried chicken with a finger-licking sauce spiked with chilli and fresh ginger.

Sweet and spicy chicken wings

Peanut oil, to deep-fry

(1/2 cup) cornflour

tsp sea salt

chicken nibbles

water

(1/2 cup, firmly packed) brown sugar

4cm-piece fresh ginger, peeled,

milliliters (1/4 cup) soy sauce

milliliters (1/4 cup) honey

tbsp rice wine vinegar

sesame seeds

1 1/2-2 tsp dried chilli flakes

Asian greens, to serve

spring onion (shallot), thinly sliced diagonally

Sticky soy-maple pork belly recipe

pork

tbs sunflower oil

garlic cloves, very finely chopped

(20 grams) ginger, very finely chopped

(220 grams) maple syrup

(80 milliliters) light soy sauce

¼ cup (60 milliliters) fish sauce

cinnamon quill

star anise

jasmine

baby cucumbers (cukes), seeds removed, thinly sliced

spring onions,

red chillies (seeds removed – optional), thinly sliced

(60 milliliters) rice wine vinegar

½ tsp each caster sugar and salt flakes

coriander (substitute mint), leaves picked

Thai basil, leaves picked

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Sticky soy-maple pork belly

Indulge yourself with this ultimate chocolate cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea

Ultimate chocolate cake

dark chocolate (about 60% cocoa solids), chopped

butter, cubed

instant coffee granules

self-raising flour

plain flour

¼ tsp bicarbonate of soda

light muscovado sugar

golden caster sugar

cocoa powder

eggs

buttermilk

grated chocolate

double cream

Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).

Put 200g chopped dark chocolate in a medium pan with 200g butter.

Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.

Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.

Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.

Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.

Pour this into the tin and bake for 1hr 25 – 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit).

Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.

To make the ganache, put 200g chopped dark chocolate in a bowl.  Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.

Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.

Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.

Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.

If you're looking for a slice with spice, try this deliciously moist and sticky ginger cake

Triple ginger & spice cake

pack butter

dark brown muscovado sugar

black treacle

milk

glacé ginger

tsp bicarbonate of soda

allspice

ginger

tbsp ginger syrup

tbsp icing sugar

Butter and line a 23cm square baking tin (or use a shallow roasting tin, approx 30 x 20cm). Heat oven to 160C/fan 140C/gas 3. Put the butter, sugar and treacle into a saucepan and heat gently for about 5 mins until the butter and sugar have melted. Stir in the milk. The mix should be just warm to the touch; if not, leave to cool a little longer, then beat in the eggs.

Mix the chopped ginger and dry ingredients together in a large bowl and make a well in the centre. Pour the melted mix into the well, then gradually draw the dry ingredients into the wet with a wooden spoon, until you have a thick, smooth batter.

Pour the batter into the prepared tin, then bake for 1 hr until risen and firm to the touch. Resist taking a peek beforehand; the cake will sink if the oven temperature drops too quickly before it's cooked through. Poke a skewer into the centre to check that it's cooked - it should come out clean. If not, give it 10 mins more and check again. Leave the cake to cool in the tin. Once completely cool, turn out of the tin ready for icing, or wrap well in cling film and keep in a cool, dry place for up to a week.

To make the icing, sift the icing sugar into a bowl and add the gingery syrup. Beat well until you have a smooth, runny icing. Once the cake has cooled, drizzle with icing and cut into squares. If you're planning to let the cake mature for a while, make the icing on the day you want to cut it.

These Caramel Pecan Rolls are totally a dream come true! A soft and fluffy brioche dough, rolled up with a ridiculous amount of sticky caramel sauce, studded with toasted pecans. A decadent recipe for Pecan Sticky Buns that tastes like it came from a bakery!

Soft and Sticky Caramel Pecan Rolls

active dry yeast

sugar

all purpose flour (spooned and leveled)

salt

salted butter (very soft (divided) (1 stick))

butter

brown sugar (firmly packed)

honey

heavy cream

& 3/4 (about 8-oz)* cups pecans (toasted)

brown sugar (packed)

cinnamon

nutmeg (optional)

Make the sweet dough: In a glass measuring cup, add 1 cup milk. Use whole milk if you have it. Warm the milk in the microwave in 20 second increments until it is nice and warm. Stir it with a small spoon and feel it with your finger. It should be about 105-110 degrees F, or about the temperature of nice bath water. If it feels at all HOT, stick it in the fridge until it cools down.

Add 1 tablespoon of yeast and 5 tablespoons granulated sugar and stir. Wait 5 minutes and check to make sure your yeast is getting bubbly. If not, you have killed your yeast; dump it and start over. Better to start over now than after hours of rising with no results!

Once you are certain that your yeast is alive and well, add two eggs to the measuring cup and whisk it all together until smooth.

Meanwhile, add 3 and 1/4 cups flour to a large bowl&nbsp;or stand mixer. Make sure you spoon and level your flour. Add 1 teaspoon kosher salt.

Add the wet ingredients to the flour in the bowl. Use the paddle attachment on your mixer (or regular beaters if you're using a hand mixer) and beat until combined, about 1 minute. Make sure to stop and scrape the sides and bottom of the bowl.

With the mixer running on low or medium low, add 1 tablespoon of very soft butter at a time, until the entire 1/2 cup has been added in. Make sure each tablespoon of butter is fully incorporated before adding more butter. The process of adding in the butter should take a couple minutes at least.

Once all the butter is incorporated, beat on medium low speed for 5 minutes. The dough should be silky, smooth, and shiny. After 5 minutes, it will not have cleaned the sides of the bowl, but it should be formed together in a loose ball. It is VERY wet and not workable at all.

Grease a large bowl with butter or oil. Don't be stingy now.

Use a spatula to scrape the sweet dough into the greased bowl. Cover and refrigerate for 2 hours or up to 2 days. (Chilling is not optional. You won't be able to work with this dough until it is completely chilled!)

Make the caramel sauce: In a medium saucepan, melt 3/4 cup butter over medium heat. Add 1 and 1/2 cup brown sugar and stir until incorporated.

Turn off the heat. Add in 1/3 cup honey, 1/3 cup heavy cream, and 1/3 cup water. Add 1/4 teaspoon kosher salt. Whisk it all together until smooth. Try to break up any chunks of brown sugar. Set aside to cool to room temperature. You can put it in the fridge to speed this up. (You can make the caramel sauce up to 2 days ahead. Store covered in the fridge.)

Make the roll filling: Start by toasting the pecans so that they have time to cool before you sprinkle them on the rolls. Preheat your oven to 350 degrees F. Chop your pecans into small or medium pieces (I actually just bought pre-chopped pecans from the store.) Spread evenly over a dry rimmed baking pan.

Bake at 350 for about 5-7 minutes, opening the oven at least once to toss them around with a spatula. You will know they are toasted when they become very fragrant. Keep a close eye on them, they go from toasted to burned quickly. Set aside to cool. (You are going to add HALF the pecans to the roll filling, and the other half to the caramel sauce; read on.)

In a medium bowl, combine 1/3 cup granulated sugar, 1/3 cup brown sugar, and 1/2 teaspoon cinnamon. Add in a dash of nutmeg if you like. Once the pecans have cooled, toss about HALF of them into the mixture. Reserve the other half of the pecans for later.

Prepare for rising: Bring a pot of water to a boil on the stove. Place an empty 9x13 inch pan on a bottom rack in your oven. Place another rack above it. Turn your oven on to 350 for about 3 minutes, then turn it off. Your rolls are going to rise in the oven with a water bath. (This way they rise in 45 minutes instead of 2 hours)

Add the caramel sauce that has cooled to a different 9x13 inch baking pan. Scrape it ALL in. I know it looks like a ton. It is. That's why these rolls are so good. Tilt the pan so that the sauce coats the sides of the pan, or use a spoon or brush. (The sauce is greasing the pan, so make sure you coat it well.) Sprinkle with all the remaining pecans. Don't mix. (see photo) Set aside.

Roll out the dough: Prepare a work surface with a generous dusting of flour. I love to roll out dough on my pastry cloth, it makes it so easy.

Scrape the chilled dough onto the flour and knead it together a couple times with your hands. Press it out into a rectangle with your hands, then use a rolling pin to roll the dough into a large rectangle. It should be about 1/4 inch thick if not a little thicker. It should measure about 12 inches by 16-18 inches. It doesn't have to be exact.

Sprinkle the sugar and pecan mixture evenly over the dough.

Roll up the dough, starting from the long edge. As you roll, use your hands to smooth out the dough from the center to make the roll even (so that the center of your roll is not way thicker than the edge of your roll.)

Use your fingers to seal the roll.

Use a very long and sharp serrated knife to cut the dough into 12 slices, about 1 and 1/2 inches each. Use a sawing motion. Dip your knife in flour in between cuts. The dough is pretty sticky on the inside. If you waited too long and your rolled up dough is too soft to cut, transfer carefully to the freezer for 20 minutes and try again.

Place each roll in the prepared pan. Yep, straight into the deep caramel bath.

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Top 15 sticky recipes from across the web

The most viewed sticky recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sticky Honey Garlic Butter Shrimp

Sticky Chilli Chicken with Noodles ...

Sticky honey roast lamb with feta p...

Sweet and spicy chicken wings

Sticky soy-maple pork belly recipe

Ultimate chocolate cake

Triple ginger & spice cake

Soft and Sticky Caramel Pecan Rolls

Sticky chicken drumsticks

Sweet Sticky Black Tofu

Ultimate sticky toffee pudding

Grandma's Old Fashioned Caramel Sti...

Air fryer chicken wings recipe

Sticky pork belly with pineapple sa...

Sticky toffee puddings with burnt o...

The most viewed sticky recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine