The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sticky Sweet Chilli Chicken with Egg Fried Rice & Pickled Cucumber
Glazed in a sticky-sweet chilli sauce, juicy free-range British chicken thighs are delicious with fluffy egg fried rice. Zingy pickled cucumber adds brightness. Leafy pak choi bring a pop of colour.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 25g honey
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 300g British Free Range chicken thighs
- 1 pak choi
- 2 spring onion
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 midi cucumber
- 100g rice (brown) (100% Brown Rice)
- 1 tsp sesame seeds (Sesame)
- 1 egg (Eggs)
Nutritional Information
Calories: 609
Protein: 42g
Carbs: 56g
Fat: 25g
Ingredients
- 100g rice (brown) (use half) (100% Brown Rice)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 1 pak choi (use half)
- 2 tbsp Asian paste (use half) (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 1 tsp sesame seeds (use half) (Sesame)
- 2 spring onion
- 1 midi cucumber (use half)
- 25g honey (use half)
- 150g British Free Range chicken thighs
- 1 egg (Eggs)
Nutritional Information
Calories: 645
Protein: 45g
Carbs: 57g
Fat: 27g
Sticky Sweet Chilli Chicken with Egg Fried Rice & Pickled Cucumber
Glazed in a sticky-sweet chilli sauce, juicy free-range British chicken thighs are delicious with fluffy egg fried rice. Zingy pickled cucumber adds brightness. Leafy pak choi bring a pop of colour.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a small bowl, a sieve & a peeler
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Make the pickled cucumber & prep
- Peel the cucumber into ribbons
- Place the cucumber into the medium bowl with half the vinegar and a pinch of salt. Leave to pickle
- Thinly slice the spring onions. Trim and cut the pak choi into bite-sized pieces
Get sizzlin'
- Heat the large frying pan on medium heat with 1 tsp oil. Once hot, add the chicken and cook for 8 on one side, flip and cook for a further 9 mins, until golden brown and cooked through. Season with salt and pepper
Make the glaze & egg fried rice
- In the small bowl, combine the Asian paste, honey, remaining vinegar and 50ml water (25ml for 1 person). Pour three-quarters of the glaze over the chicken. Cook for 2-3 mins, until the glaze thickens and coats the chicken
- Once cooked, reheat the empty rice pan with 1 tsp oil on medium heat. Once hot, add the spring onion and pak choi and cook for 2 mins
- Crack in the egg, break up the yolks with a wooden spoon and cook for 1-2 mins, to scramble
- Add the cooked rice and remaining glaze and cook for 1-2 mins. Season to taste and toss to combine
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the chicken between plates, with the rice and pickled cucumber alongside. Sprinkle over the sesame seeds
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