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Sticky garlic and chilli chicken with egg fried rice

Sticky garlic and chilli chicken with egg fried rice

This easy chicken dinner packs a punch with a sticky garlic and chilli sauce that clings to thinly sliced chicken breast. Paired with fragrant egg fried rice boosted by ginger, garlic and sesame oil, this sticky garlic and chilli chicken dish is a punchy, dairy-free, nut-free meal that feels indulgent yet simple to make.

Prep: 1-2 hours
Cook: 10 to 30 mins
Serves: 2 serves
Dietary: Dairy-free, Nut-free, Pregnancy-friendly
Saturday Kitchen Chef photoBy Matt Tebbutt
From Saturday Kitchen Recipes

Nutri-Score DThis sticky garlic and chilli chicken with egg fried rice likely lands around Nutri-Score D because it uses chicken breast, honey, soy sauce, oyster sauce, rice wine vinegar, cornflour and long-grain rice with garlic, ginger and chillies. The sticky garlic sauce adds sugar and salt, while the egg fried rice brings extra carbs and fat. Treat this sticky garlic and chilli chicken as a comforting, punchy meal that works well as a quick dinner.

Estimated nutrition (per serving, 2): kcal ~480–540, fat ~18–22g, saturated fat ~3–4g, carbs ~52–58g, sugars ~12–16g, fibre ~2.5–3.5g, protein ~28–32g.

Equipment

Ingredients

For the chicken

  • 1 tbsp cornflour
  • 1 free-range egg white
  • 2 tsp rice wine vinegar
  • 1 chicken breast, thinly sliced
  • 2 tbsp vegetable oil
  • 1 tsp white sesame seeds, to garnish

For the garlic and chilli sauce

  • 2 tbsp vegetable oil
  • 8 garlic cloves, crushed
  • 1 tbsp peeled and sliced fresh root ginger
  • 2 red bird’s-eye chillies, finely sliced
  • 1 red pepper, thinly sliced
  • 3 tbsp light soy sauce
  • 2 tbsp runny honey
  • 1 tbsp oyster sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp cornflour
  • 4 spring onions, chopped

For the egg fried rice

  • 2 tbsp vegetable oil
  • 2 garlic cloves, crushed
  • 2cm/¾in piece fresh root ginger, peeled and grated
  • 200g/7oz cooked long-grain rice
  • 1 free-range egg
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil

Customise

  • Use dark soy sauce instead of light soy sauce for a richer, deeper sticky garlic and chilli chicken colour.

Method

Marinate chicken (prep ahead: 1 hour)

  1. Mix cornflour, egg white and vinegar. To make the chicken, mix the cornflour, egg white and rice wine vinegar in a large bowl. This coating helps your sticky garlic and chilli chicken crisp up when frying.
  2. Add chicken and marinate 1 hour. Add the chicken breast. Leave to marinate for at least 1 hour. Marinating lets the cornflour and egg white bind to the chicken, making your sticky garlic and chilli chicken tender and crisp.

Fry chicken (cook: 1–2 mins)

  1. Heat oil and fry chicken. Heat the vegetable oil in a wok and fry the chicken for 1–2 minutes, or until cooked through. Remove and set aside. The wok gives high heat for quick cooking, keeping your sticky garlic and chilli chicken tender.

Make garlic and chilli sauce (cook: 5–7 mins)

  1. Cook garlic, ginger and chillies. To make the sauce, heat the oil in the wok and cook the garlic, ginger and chillies for 1–2 minutes. This releases their aromatic oils for a punchy sticky garlic and chilli chicken base.
  2. Add pepper and cook 2 minutes. Add the pepper and cook for a further 2 minutes. The pepper softens slightly while keeping bite for your sticky garlic and chilli chicken sauce.
  3. Mix soy, honey, oyster, vinegar and water. Mix the soy sauce, honey, oyster sauce, vinegar and 50–100ml/2–3½fl oz water together in a bowl. Whisk in the cornflour. The cornflour thickens the sauce to make it sticky and glossy for your sticky garlic and chilli chicken.
  4. Pour sauce into wok and thicken. Pour the soy mixture into the wok and cook for 2–3 minutes until the sauce is thick and glossy. Thickening creates the signature sticky garlic and chilli sauce that clings to the chicken.
  5. Add chicken and spring onions. Add the cooked chicken and spring onions to the wok and cook for a further 2 minutes. Keep warm. This lets the sticky garlic and chilli chicken absorb the sauce flavour fully.

Make egg fried rice (cook: 5 mins)

  1. Cook garlic and ginger in wok. To make the egg fried rice, wipe out the wok, heat the oil in it and cook the garlic and ginger for 1–2 minutes. Garlic and ginger give your egg fried rice a fragrant, zesty base.
  2. Add rice and cook 1–2 minutes. Add the rice and cook for a further 1–2 minutes. This warms the long-grain rice and lets it take on the garlic and ginger flavour for your egg fried rice.
  3. Scramble egg into rice. Part the rice in the middle of the wok and add the egg. Scramble and gradually work into the rice. Scrambling the egg creates the classic egg fried rice texture with visible egg bits.
  4. Add soy and sesame oil, cook 2 minutes. Add the soy sauce and sesame oil and cook for 2 minutes. Soy adds salt and colour; sesame oil brings nutty richness to your egg fried rice.

Garnish and serve (finish: 1 min)

  1. Garnish chicken with sesame seeds. Garnish the sticky chicken with the sesame seeds and serve with the rice. Sesame seeds add a subtle crunch and nutty finish to your sticky garlic and chilli chicken.

Helpful tip: Marinate the chicken for at least 1 hour for the best sticky garlic and chilli chicken texture. The cornflour and egg white coating keeps the chicken tender and helps the sticky garlic sauce cling.

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