Sticky Soy and Honey Roasted Chicken with Asparagus & Sugar Snap Peas (Keto, Low Carb, Dairy-free and Gluten-free)

This recipe is amended from a recently published cook book. The original recipe used salmon and honey. I used slices of chicken fillet instead of salmon but it would be nice with fish or beef too. Instead of honey I used this Sukrin keto syrup. This is a one-tray meal that took 30 minutes. It had a depth of flavour that is like a Thai dish. I added two sliced garlic cloves as they go well with ginger and chilli. It served three people generously and we served it with steamed cauliflower rice.

This is a flexible recipe as you could vary the protein and vegetables depending on what you have in the fridge or freezer.


  • 200g broccoli florets (tenderstem broccoli is in the original recipe but there was none available in store)
  • 125g asparagus spears
  • 200g sugar snap peas
  • 150g quartered mushrooms (this wasn’t in the original recipe)
  • 1 tsp of sea salt flakes
  • 1 Tbsp sesame oil
  • cauliflower rice to serve

For the chicken glaze

  • 2 large chicken fillets (cut into thick even slices that will cook in 25 minutes)
  • 2 Tbsps of good gluten-free soy sauce (I use this one)
  • 2 Tbsps of Sesame oil
  • 2 Tbsps of Sukrin fibre syrup (or honey if you are not keto)

For the dressing

  • 6cm fresh ginger, grated (I wasn’t going to measure it so I guesstimated it)
  • Juice of 1 lime
  • 1 Tbsp sesame oil
  • 1 red chilli finely sliced
  • 2 cloves of finely sliced garlic
  • optional, a handful of peanuts roughly chopped
  • 3 spring onions finely sliced ( I used pea sprouts to sprinkle over)


  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Put the broccoli into a large bowl, cover with boiling water, leave to stand for 1 min, then drain thoroughly.
  • Put the broccoli, sugar snaps, asparagus, mushrooms and 1tbsp of the sesame oil in a roasting tin and mix together. Arrange the chicken slices on top.
  • To make the chicken glaze, mix the 2 tbsp sesame oil with the 2 Tbsp of soy sauce and 2 Tbsp of Sukrin syrup (or honey). This is where I would simmer this glaze for a few minutes and spread over the chicken fillets. Roast for 20-25 mins until the chicken is cooked through.
  • Meanwhile, to make the dressing, mix the grated ginger, lime juice, sliced red chilli, garlic cloves and spring onions (if using) with 1tbsp of the sesame oil. Taste and adjust the lime juice as needed. Once the chicken is cooked, pour the dressing over the vegetables.
  • I put the tray back in the oven for 3 minutes although the original recipe doesn’t say that.
  • Scatter over the peanuts and serve immediately.

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