Sticky Chilli Chicken
I love a Chinese takeaway however they are usually very points heavy and so I’m always trying to convert new dishes into the perfect fakeaway. I cooked this one up in the week after realising I had most ingredients in already and I was over the moon with how quick, easy and absolutley delicious. Don’t be put off by the longish list of ingredients. Most of them are store cupboard staples (well they certainly are if you cook lots of my recipes) and it’s worth having lots of them in to add instant flavour to many dishes.
POINTS AND NUTRITIONAL INFORMATION
Serves 2 – per serving = 14 points or 532 cals, 8.7g fat, 74.6g carbs, 42.5g protein
Ingredients
For the chicken
2 tbsp cornflour
½ tsp salt, black pepper, chilli powder and garlic powder
1 tsp paprika
300g chicken breast, diced into medium sized chunks
1 tsp sesame oil
Low calorie cooking spray
For the sauce
3 garlic cloves, peeled and grated
Thumb sized piece of ginger, peeled and grated
2 tbsp dark soy sauce
2 tbsp chilli jam or sweet chilli sauce
2 tbsp reduced salt and sugar tomato ketchup
1 tbsp rice wine vinegar
½ tbsp honey
Juice of 1 lime
For the stir fry
1 tsp sesame oil
2 peppers, deseeded and diced
2 chillies (1 or if you don’t like things too hot), sliced (reserve a few to dress the dish at the end)
4 spring onions, sliced (reserve a few for garnish)
To serve/finish
100g basmati rice
1 tsp sesame seeds
Method
- To begin, put the cornflour, salt, pepper, garlic powder, chilli powder and paprika in a large bowl. Mix to combine and then add the diced chicken. Toss the chicken in the flour mixture until it is well covered.
- Take a large wok, pour in 1 teaspoon of the sesame oil, pop the heat on and add the chicken. Fry for 5–6 minutes until the chicken is cooked through. Add a little low-calorie cooking spray to the pan if needed to stop the pan going dry (don’t add water as this will stop the chicken crisping up).
- While the chicken is cooking, you can get on with making the rest of the dish. Pop the rice on to cook. Then add all the sauce ingredients to a small bowl with 50ml cold water, stir and pop to one side.
- Once the chicken is cooked, remove from the pan and keep to one side in a bowl.
- Pour 1 teaspoon of sesame oil into the same pan you used for the chicken and then add the peppers, chilli and spring onion. Stir-fry for 2–3 minutes until the peppers start to soften, and then remove the veg from the pan into the same bowl as the cooked chicken.
- Pour the sauce into the same pan again and bring to a simmer, then add the cooked veggies and chicken back to the pan. Simmer for another 3–4 minutes. This will give the sauce a chance to thicken and stick to the chicken nicely.
- Pop the rice into bowls and then add the sticky chilli chicken. Top with a sprinkle of sesame seeds and the reserved chilli and spring onion.
Sounds lovely! I make one of your other recipes each week, chicken K….cant think of name. The sauce is made up of sriracha,, soy and honey…yummy!
I have just made the Sticky Chilli Chicken and it was absolutely delicious. Hot and spicy but with lovely flavours. I love your recipes, but this one was extra special! Thank you and keep them coming.
Made this tonight ! As always delightful recipe from you !
Ah I’m so pleased you liked it Karen! X
Wow!!!!!! Unbelievably good!!!! Honestly can’t believe how amazing this was. We had it with half a bag of prawn crackers each instead of rice for 1 extra point. My favourite ever meal!!!! Thanks for sharing!
That’s a fab idea Rachel, so glad you enjoyed it!! X
Wow – thank you . What a delicious meal and your Hubble was so right when he said’ bloomin lovely ‘ x
Hmmm, just had this for supper & it was delicious. Thank you.
Such a an easy recipe to follow and delicious! The chicken tasted amazing even before it was in the sauce!! Will certainly be making this again!
Ah I’m so glad you enjoyed Kaitlyn!
Hi Laura; I really want to try the sticky chilli chicken but I can’t get rice wine vinegar. I’ve got a bottle of rice wine and a bottle of rice vinegar but not a combo! Any suggestion as to which I should use or should I try half of each?
Hi Mary, I would use the rice vinegar ? hope you enjoy it x
Thanks Laura; if it’s even half as good as all your other recipes it’ll be great!
I just made the sticky chicken and it was delicious – quite hit for me but absolutely delicious- will definitely make again thank you x
Hi, just planning my food for holiday camping, (non diet biut this is far tastier than full fat chinese) do you think this will work ok frozen? If so would you defrost before cooking or defrost then cook? I Would be reheating in a pan. Thanks in advance for any advice.
Hi Rachel, I’ve not tried freezing this one but if I did I would freeze the stir fry mixture once cooled and then defrost over night before reheating thoroughly. I would make the rice fresh though. Hope you enjoy!
Thanks so much for taking the time to reply. ?
Hi, how many points would this be without the rice on blue, not many looking at it? Is white wine vinegar OK to use? Thanks
It’s 9 without the rice Joanne and yes white wine vinegar would also work 🙂
Hi Laura. I’m back on WW & wondered if you knew what the points value of this on the new plan. Would it be the same as the old green or blue plan? Thanks in advance. Becky
Just made this tonight, absolutely delicious! The whole family loved it even my very fussy 10 year old son! Thank you 🤩