Chinese-Style Sticky Chicken Recipe

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15 min


20 min

Nutrition per portion

Calories 437 kCal 22%
Fat 7g 10%
  -  Saturates 1.5g 8%


  • 5tbsp hoisin sauce
  • 1tbsp each soy sauce and sunflower oil
  • 2 garlic cloves, crushed
  • 1tbsp grated root ginger
  • 4 skinless free-range chicken breasts
  • 200g (7oz) basmati rice
  • 100g (4oz) peas
  • 1 free-range egg, beaten and seasoned
  • handful coriander leaves, chopped
  • 2 spring onions, finely sliced
  • 1 red chilli, deseeded and finely chopped


  • Put the hoisin, soy, oil, garlic, ginger and chicken in a bowl. Stir well. Marinate for at least 15 minutes. Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Line a baking tray with a double layer of foil and place the chicken breasts on top. Bake in the oven for 20 minutes, basting with excess marinade.

  • Meanwhile, place the rice in a lidded saucepan with 400ml (14fl oz) water. Bring to the boil, cover and simmer for 12 to 15 minutes. Add the peas for the last 2 minutes. Heat a small frying pan and add a drizzle of oil, then the beaten egg. Cook until golden on both sides. Cut into thin strips.

  • Stir the coriander, spring onion and chilli into the rice. Slice the chicken and serve with the rice and omelette strips.

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