Go Back
–+ servings
Sticky chicken with peppers and peanuts in a bowl with rice.

Easy Sticky Chicken (Better Than Takeout)

This easy sticky chicken is coated in a rich, glossy sweet and savoury sauce with perfectly tender, lightly crisp chicken—better than takeout and ready in under 30 minutes.
4.93 from 14 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 Servings
Author: Deborah Rainford

Ingredients

For the chicken

  • 500 g (1 lb) boneless skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons cornflour, cornstarch
  • Salt and black pepper, to season
  • 2 tablespoons vegetable or olive oil
  • 1 red bell pepper, thinly sliced

For the sauce

  • 60 ml (¼ cup) soy sauce
  • 60 ml (¼ cup) honey
  • 1 tablespoon white wine vinegar
  • 2 –3 tablespoons oyster sauce, optional – see notes
  • 2 cloves garlic, minced
  • 1- inch piece fresh ginger, grated

For serving (optional)

  • Cooked rice
  • Chopped peanuts
  • Sliced green onions

Instructions

Coat the chicken

  • In a bowl, toss the chicken pieces with the cornflour, salt and pepper until evenly coated.

Make the sauce

  • In a small bowl, whisk together the soy sauce, honey, vinegar, oyster sauce (if using), garlic and ginger until smooth.

Cook the chicken

  • Heat the oil in a large pan over medium-high heat. Add the chicken in a single layer and cook until golden and lightly crisp, turning as needed.

Add the peppers

  • Add the sliced red pepper and cook for 2–3 minutes until just softened.

Add the sauce and finish

  • Pour in the sauce and stir to coat the chicken and peppers. Simmer for a few minutes until the sauce thickens and turns glossy, coating the chicken.

Serve

  • Serve immediately with rice and garnish with chopped peanuts and green onions, if desired.

Notes

  • Oyster sauce substitute: If leaving out the oyster sauce, add 1 tablespoon extra soy sauce and 2-3 teaspoons ketchup or hoisin sauce to maintain depth and balance.
  • Crispy chicken tip: Cook the chicken in a single layer and avoid overcrowding the pan so it browns properly rather than steaming.
  • Sauce consistency: The sauce will thicken as it simmers. If it becomes too thick, add a splash of water to loosen it.
  • Alternative proteins: This recipe also works well with prawns or firm tofu—just adjust the cooking time accordingly.

Nutrition

Calories: 468kcal | Carbohydrates: 40g | Protein: 62g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 4485mg | Potassium: 1244mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1938IU | Vitamin C: 80mg | Calcium: 40mg | Iron: 3mg
Loved this recipe?Check out @savvy.bites for more! Did You Make This Recipe? Please leave a comment below or pin it to your Pinterest account!