Sticky Bang Bang Style Chicken
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Sticky Bang Bang Style Chicken

Sticky Bang Bang Style Chicken

with Garlic Rice and Sesame Soy Vegetables

Inspired by some of the world's most popular street food, this tasty Sticky Bang Bang Style Chicken is perfect for a casual sharing-style dinner.

Cereals containing gluten

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 war 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 Time35 minutes
Cooking time30 minutes


serving amount

3 unit(s)

Garlic Clove

150 grams

Jasmine Rice

1 unit(s)


1 unit(s)

Spring Onion

2 unit(s)

British Chicken Breasts

1 sachet(s)

Chinese Five Spice

150 grams

Tenderstem Broccoli

80 grams

Sugar Snap Peas

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

30 grams

Sriracha Sauce

64 grams

Sweet Chilli Sauce

Not included in your delivery

20 grams


300 milliliter(s)

Water for the Rice

2 tbsp

Plain Flour


Nutritional information

Energy (kJ)2922 kJ
Energy (kcal)698 kcal
Fat14.4 g
of which saturates6.7 g
Carbohydrate91.3 g
of which sugars20.4 g
Protein52.3 g
Salt2.79 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Medium Saucepan
Baking Paper
Rolling Pin
Large Bowl
Baking Tray
Large Frying Pan


Start the Garlic Rice

Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press).

Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).

When the butter has melted, add half the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min. Add 1/4 tsp salt and the water for the rice (see pantry for amount) and bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Prep Time

Meanwhile, halve the lime. Trim and thinly slice the spring onion.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.

Put the flour (see pantry for amount) in a large bowl with the Chinese Five Spice, season with salt and pepper and mix together.

Lay your chicken breast in the bowl, then toss to ensure it gets an even coating of flour. Repeat for the other breast(s). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Fry the Chicken

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken into the pan. Cook until browned, 3-4 mins each side.

Once browned, transfer to a baking tray and roast on the top shelf of your oven until cooked, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While it's in the oven, halve any thick broccoli stems lengthways. Pop the broccoli onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf of your oven until tender and crispy, 10-12 mins.

Start your Stir-Fry

In the meantime, wipe out the (now empty) pan and pop back on medium-high heat with a drizzle of oil.

Once hot, add the sugar snap peas and stir-fry until tender, 2-3 mins.

Stir in the remaining garlic. Fry for 1 min. 

Remove the pan from the heat, stir through half the sesame seeds and half the soy sauce. Set aside.

Bang Bang Sauce Time

In a large bowl, combine the sriracha (add less if you'd prefer things milder), sweet chilli sauce, a good squeeze of lime juice and the remaining soy sauce.

Once the chicken is cooked, add to the bowl and turn to coat in the sauce.

Serve Up

When everything's ready, transfer your bang bang chicken to your plates, spooning over any remaining sauce from the bowl.

Fluff up the garlic rice with a fork and serve alongside with the roasted broccoli and sugar snaps.

Sprinkle with the spring onion and remaining sesame seeds to finish.