Chicken Fillets with Garlic and Honey Sauce


4 taels / 150g chicken fillets

Few diced pineapples

1 tomato

Diced spring onion

3 tbsp deep-fried garlic

1 tsp Lea & Perrins Worcestershire Sauce


1/2 tsp light soy sauce

1/2 tsp sugar

1/2 tsp chicken powder

6 tbsp / 90ml water

1 tsp tapioca starch

1 tsp Lea & Perrins Worcestershire Sauce


2 tsp honey

1/2 tsp salt

2 tbsp Lea & Perrins Worcestershire Sauce

1/2 tsp chicken powder

5 tbsp water

1/2 tsp sugar


2 tsp tapioca starch

2 tbsp water


  1. Cut tomato, pineapples and chicken fillets into strips. Add chicken fillets into the marinade and marinate for 15 mins.
  2. Pan-fry chicken fillets until golden brown. Dish up and set aside.
  3. After bringing the seasonings to a boil (Note: add Lea & Perrins Worcestershire Sauce in last to taste better), add the sauce then toss in the pineapples and tomato.
  4. Pour the mixture over chicken fillets then sprinkle the dish with deep-fried garlic and diced spring onion.

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