If you don't want to sink your teeth into this sensational looking recipe, you need to change your mind because it is a firm favourite amongst the GH team. Using Coca-Cola in a sauce is not new (Nigella even make a Christmas ham braised in Coca-Cola), and it's a really easy shortcut to add sweetness and depth to a sauce. Plus, when you cook it for long enough, it caramelises and turns into this wonderfully sticky sauce that coats every piece of tender chicken. We're salivating just thinking about this.
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Yields:
2 serving(s)
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Cal/Serv:
350
Ingredients
1
small glug oil, vegetable, olive or sunflower are best
1
red onion, halved and sliced
1
red, orange or yellow pepper, deseeded and sliced
4
skinless and boneless chicken thighs, cut into finger-sized strips
330ml
tin Coca-Cola
2
cutlery spoonful tomato ketchup
2
cutlery spoonful soy sauce
To serve
Flour tortillas
Salad
Yogurt
Directions
Step 1Heat the oil in a large, deep frying pan over medium heat for 1min. Add the onion, pepper and chicken and fry for a couple of min, stirring occasionally.
Step 2Add the Coca-Cola, ketchup, soy sauce and some seasoning. Turn up the heat to high and bubble until the sauce has reduced to a sticky glaze, about 15min.
Step 3Check seasoning and serve wrapped in flour tortillas with shredded salad and a spoonful of yogurt.
GH TIPS:
This easy recipe can be served with wraps, but it also works well when served on top of salad, rice or Asian noodles.
If you want to reduce the sugar, look for Diet Coke, or Coke Zero instead.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
