Easy Sticky Chicken

We recently had sweet and sticky pork, which was a huge hit! So, we obviously thought we’d have to try some Sticky Chicken! My favourite thing about making your own sauces like this Sticky Chicken is that once you’ve got the bits in the make sauces, there’s loads that you can do, and they go with anything. I use different vegetables every time I make a sauce, just depending what’s in the fridge that needs using up.

This time, we went for sprouts, peppers and mushrooms. I love sprouts and think they taste fantastic stir-fried in a sauce. This sweet type especially. The flavours just mix together brilliantly well. This was also the first meal I cooked after Christmas, so sprouts were a must!

Sticky Chicken and Rice

Another fantastic thing about this Sticky Chicken sauce is that it keeps in the fridge really well, and can even be frozen for another time. I tend to make quite a big batch, pour some into my chicken, add more if I need to as it thickens and then keep the rest for another time. Just be sure to give it a good stir before you use it again.


  • 3 Large Chicken Breasts
  • 100g Sprouts – trimmed and cut in half
  • 80g Mushrooms – Sliced
  • 2 Peppers – Sliced
  • Cooking oil
  • 125ml Reduced salt soy sauce
  • 150g Dark brown sugar
  • 5tbsp White wine vinegar
  • 50ml Red wine
  • 1tbsp Cornflour


As I said, you can use whatever vegetables you want. Carrots and broccoli are another favourite of mine. Or courgettes. Anything really!

Stir fry Sprouts

Also, the ingredients for the sauce here would easily be enough for two meals. So, half it if you don’t want to save more for another time.


Lightly fry the chopped vegetables in a little oil until starting to soften. Then, remove from the pan and set aside for later.

Veg for Sticky Chicken

To make the sauce, whisk together the soy, sugar, red wine and white wine vinegar until smooth. Set this to one side too.

Fry the chicken, until browned, before adding as much sauce as you want. I tend to do just under half now and add a little more later if I need it. Bring this to the boil and reduce to a simmer. Add the veg, and stir.

Chicken in Sticky Sauce

Chicken,Veg and Sticky Sauce

Cook this for 30 minutes, stirring often. The sauce will eventually thicken to a syrupy consistency, but if it’s not happening fast enough, add some cornflour and stir in to thicken.

Cooked Sticky Chicken and Veg

We serve our Sticky Chicken with brown rice, but it would also be great with some noodles.

Sticky Chicken Recipe

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Easy Sticky Chicken

Sticky Chicken is an easy mid-week meal!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Chinese
Keyword: chicken, fakeaway
Servings: 4 People
Calories: 400kcal
Author: Donna


  • 3 Large Chicken Breasts
  • 100 g Sprouts - trimmed and cut in half
  • 80 g Mushrooms – Sliced
  • 2 Peppers – Sliced
  • Cooking oil
  • 125 ml Reduced salt soy sauce
  • 150 g Dark brown sugar
  • 5 tbsp White wine vinegar
  • 50 ml Red wine
  • 1 tbsp Cornflour


  • For the sauce, whisk together the soy, wine, white wine vinegar and sugar. Leave to one side
  • Gently fry the veg in a little cooking oil until starting to soften. Empty into a bowl and set to one side
  • Roughly chop the chicken and fry in a little oil in the same pan, until browned
  • Add about half of the sauce and stir
  • Bring to the boil before reducing to a simmer
  • Add the veg, stir and simmer for 30 minutes, stirring often
  • If needed, add cornflour to thicken the sauce, or more sauce if it's too dry
  • Any left over sauce can be frozen for another time
  • Serve with rice or noodles

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