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Sticky Chilli & Sesame Chicken with Rice

Serves 2


350g of skinless and boneless chicken thighs

4 cloves of crushed garlic

1 red chilli

2 inches of ginger, grated

6 tbsp dark soy sauce

2 tbsp runny honey

2 tbsp hoisin sauce

1 tbsp sriracha

1 tsp of fish sauce

1 tbsp cornflour

1 carrot

200g spinach

1 ½ tbsp sesame oil

100ml chicken stock

200g rice

1 tsp of black sesame seeds (to serve)

1 tsp of white sesame seeds (to serve)

½ fresh chilli, sliced

2 spring onions, sliced


  1. In a large mixing bowl, place the chicken thighs, chopped into bitesize chunks with the minced garlic, ½ red chilli, grated ginger, soy sauce, runny honey, hoisin sauce, sriracha, fish sauce and cornflour. Mix thoroughly until the chicken is coated and set aside.

  2. In a pan, place the sesame oil and heat on a high heat. When hot, add the chicken mixture to the pan and brown off. Set aside.

  3. In the same pan, add your thinly sliced carrot, spinach and any other vegetables you want to add and cook for 3-4 minutes. Add the chicken mixture back to the pan and mix. Add 100ml of chicken stock and a further tablespoon of cornflour. Mix. Reduce heat down to a medium heat and cook until mixture has reduced (usually take about 15-18 minutes). If it is not sticky enough for you, add more honey.

  4. Now for the rice. Using 200g of basmati rice, cook until al dente.

  5. Once cooked, serve the rice and the chicken together, with half a chilli and spring onions and a sprinkling of sesame seeds.


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