HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAsian Style Sticky Chicken
Asian Style Sticky Chicken

Asian Style Sticky Chicken

with Veggie Rice

Custom recipe
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Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

1 unit(s)

Pak Choi

1 pot(s)

Salted Peanuts


1 bunch(es)


1 unit(s)


1 unit(s)

Garlic Clove

1 sachet

Ginger Puree

280 grams

Diced Chicken Breast

1 sachet

Teriyaki Sauce


Not included in your delivery

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2466 kJ
Energy (kcal)590 kcal
Fat10.0 g
of which saturates2.0 g
Carbohydrate80 g
of which sugars15.0 g
Protein46 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice. b) When boiling, add the rice and cook for 12 mins. c) Drain in a sieve.


a) Meanwhile, trim the bok choy then thinly slice widthways. b) Roughly chop the peanuts. c) Roughly chop the coriander (stalks and all). d) Zest the lime, then chop into wedges. e) Peel and grate the garlic (or use a garlic press).


a) In a small bowl, stir together the garlic, easy ginger, teriyaki sauce and half the lime juice. b) Add the water, stir together and set aside.


a) Heat a splash of oil in a large frying pan on high heat. b) When hot, add the bok choy and stir fry until softened, 3-4 mins. c) Remove the bok choy to a bowl and pop your pan back on high heat. d) Add a drizzle of oil and the diced chicken breast, stir-fry until browned all over, 4-5 mins.


a) Lower the heat to medium then pour the sauce into the pan. b) Cook, coating the chicken in the sticky sauce, for 2-3 mins. c) IMPORTANT: The chicken is cooked when no longer pink in the middle. d) TIP: Add a splash of water if it dries out too much. e) Meanwhile, in a large bowl gently toss together the cooked rice, lime zest, bok choy, half the coriander and half the peanuts. f) Season to taste with salt and pepper if needed.


a) Divide the rice between plates and serve the sticky chicken on top of it. b) Finish by pouring any sauce left in the pan over the top and scattering over the remaining peanuts and coriander. c) Top with the remaining lime wedges for squeezing over. Enjoy!