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Sticky soy chicken with baked rice & crispy chilli oil

Pot of sticky soy chicken with baked rice & crispy chilli oil

Sticky soy chicken with baked rice & crispy chilli oil

Name: Sticky soy chicken with baked rice & crispy chilli oil
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 2
Ingredients: 175g basmati rice; 2 large or 4 small chicken thighs; bunch of spring onions; 4 tbsp dark soy sauce; 2 tsp crispy chilli oil plus extra to serve; 2 tbsp honey; 3 tbsp mirin; 2 garlic cloves; thumb-sized piece of ginger; 275ml chicken stock; 2 handfuls of winter greens (such as kale or fresh greens; see tip, below); 2 tbsp sesame seeds

Anna Glover

Published: December 24, 2025 at 1:04 PM

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Serves 2

Easy

Prep: 10 mins

Cook: 50 mins

A star rating of 4.8 out of 5.30 ratingsRate

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Enjoy baked rice with sticky soy chicken thighs and winter greens. You could swap seasonal greens for any veg – frozen edamame or broccoli would work well

Egg-free

High-fibre

High-protein

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Ingredients

Nutrition

Units:

MetricUS

175g basmati rice
2 large or 4 small chicken thighs
bunch of spring onions
4 tbsp dark soy sauce
2 tsp crispy chilli oil

plus extra to serve
2 tbsp honey
3 tbsp mirin
2 garlic cloves
thumb-sized piece of ginger
275ml chicken stock
2 handfuls of winter greens

(such as kale or fresh greens; see tip, below)
2 tbsp sesame seeds

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Nutrition: Per serving

kcal788
fat16g
saturates4g
carbs117g
sugars32g
fibre6g

high
protein40g

high
salt5.28g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Rinse the rice a few times, then leave to soak in a fresh bowl of water. Season the chicken thighs, then transfer to a wide, flameproof casserole dish, skin-side down. Fry over a medium heat for 8-10 mins until crisp and golden brown.
step 2

Meanwhile, finely slice the spring onions, keeping the white and green parts separate. Flip the chicken over and fry on the other side for 5 mins. Combine the soy sauce, chilli oil, honey and mirin.
step 3

Remove the chicken to a plate. Reduce the heat to low, and grate the garlic and ginger into the chicken fat left in the pan. Add the spring onion whites, and fry for 1-2 mins until fragrant.
step 4

Drain the rice, stir into the pan and toast for 2 mins. Pour in the stock and bring to a simmer.
step 5

Remove any thick stems from the winter greens and roughly chop. Stir these into the rice, then nestle in the chicken thighs and pour over the soy mixture. Cover with a lid, transfer to the oven and cook for 30-40 mins until the chicken is cooked through, the rice is fluffy and the stock has been absorbed. Scatter over the spring onion greens and sesame seeds, and drizzle over more chilli oil to serve.

Recipe tip

Swap seasonal greens for any veg you like – frozen edamame or broccoli would also work well.

Recipe from Good Food magazine, January 2026

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A star rating of 4.8 out of 5.30 ratings

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