This easy Jamie Oliver 5 Ingredients Sticky Chicken is a quick and flavorful meal that’s perfect for busy nights. With tender chicken wings, a sticky teriyaki glaze, and a kick of fresh chili, it’s both simple and satisfying. You can easily customize it with common ingredients for a delicious, fuss-free dinner.
Ingredients Needed
- 1 tablespoon (15g) sesame seeds
- 4 large chicken wings
- 2 tablespoons (30ml) teriyaki sauce
- 1 fresh red chili
- 2 spring onions
How To Make 5 Ingredients Sticky Chicken
- Toast sesame seeds: Toast the sesame seeds in a dry 20cm (8-inch) non-stick frying pan over medium heat until lightly golden, then remove them to a plate.
- Cook chicken wings: In the same pan, place the chicken wings and cook, turning for 1 minute on each side. Add the teriyaki sauce and enough water to just cover the wings.
- Add chili: Halve the chili lengthways and add it to the pan. Simmer for 35–40 minutes, or until the chicken is tender and the sauce has become sticky, turning occasionally.
- Add vinegar: Pour in a splash of red wine vinegar and jiggle the pan to lift the caramelized bits.
- Finish and serve: Trim and finely slice the spring onions. Scatter them over the chicken along with the toasted sesame seeds, and serve.
Recipe Tips
- Don’t rush the simmering: Let the chicken wings simmer for the full 35-40 minutes to get tender meat and a thick, sticky sauce.
- Adjust the heat: Keep the heat medium to low while cooking the chicken, so the sauce doesn’t evaporate too quickly.
- Slice the chili carefully: Removing the seeds from the chili gives you more control over the heat level, so adjust it to your taste.
- Finish with vinegar: A splash of red wine vinegar at the end adds a nice balance to the sweet and salty sauce, enhancing the flavors.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover sticky chicken cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: To freeze, let the chicken cool first, then place it in an airtight container or freezer bag. Freeze for up to 2 months. To serve, thaw overnight in the fridge before reheating
- Reheat: Heat the chicken in a frying pan over medium heat, turning occasionally. Add a splash of water or stock if needed to keep the sauce moist. Heat for 5-7 minutes until hot.
Nutrition Facts
Serving Size: 1 serving
- Calories: 300
- Total Fat: 16g
- Saturated Fat: 3g
- Cholesterol: 90mg
- Sodium: 760mg
- Potassium: 420mg
- Total Carbohydrate: 19g
- Sugars: 17g
- Protein: 23g
Try More Jamie Oliver Recipes:
- Jamie Oliver Jamaican Jerk Chicken
- Jamie Oliver Harissa Chicken
- Jamie Oliver Chicken Satay
- Jamie Oliver Chicken Fajitas
Jamie Oliver 5 Ingredients Sticky Chicken
Description
This easy Jamie Oliver 5 Ingredients Sticky Chicken is a quick and flavorful meal that’s perfect for busy nights. With tender chicken wings, a sticky teriyaki glaze, and a kick of fresh chili, it’s both simple and satisfying. You can easily customize it with common ingredients for a delicious, fuss-free dinner.
Ingredients
Instructions
- Toast sesame seeds: Toast the sesame seeds in a dry 20cm (8-inch) non-stick frying pan over medium heat until lightly golden, then remove them to a plate.
- Cook chicken wings: In the same pan, place the chicken wings and cook, turning for 1 minute on each side. Add the teriyaki sauce and enough water to just cover the wings.
- Add chili: Halve the chili lengthways and add it to the pan. Simmer for 35–40 minutes, or until the chicken is tender and the sauce has become sticky, turning occasionally.
- Add vinegar: Pour in a splash of red wine vinegar and jiggle the pan to lift the caramelized bits.
- Finish and serve: Trim and finely slice the spring onions. Scatter them over the chicken along with the toasted sesame seeds, and serve.
Notes
- Don’t rush the simmering: Let the chicken wings simmer for the full 35-40 minutes to get tender meat and a thick, sticky sauce.
- Adjust the heat: Keep the heat medium to low while cooking the chicken, so the sauce doesn’t evaporate too quickly.
- Slice the chili carefully: Removing the seeds from the chili gives you more control over the heat level, so adjust it to your taste.
- Finish with vinegar: A splash of red wine vinegar at the end adds a nice balance to the sweet and salty sauce, enhancing the flavors.
Jamie Oliver 5 Ingredients Sticky Chicken