Jamie Oliver​ Sticky Chicken Recipe

There’s something oddly therapeutic about making sticky chicken. Maybe it’s the sizzle when the sauce hits the pan or how your whole kitchen starts smelling like the best bits of a takeaway — but warmer, homier, and made with your own two hands.

I first threw this together after a long workday, absolutely starving and on the edge of ordering something regrettable. But I had soy sauce, honey, and chicken — and I thought, “Alright, let’s wing it.” Ten minutes later, the sauce was bubbling, the chicken was glossy, and I was eating straight from the pan with a fork because plates felt too formal. No regrets.

This one’s got that perfect balance: sweet, salty, fiery heat, and a sticky finish that clings to the chicken like it’s in love with it. Trust me — it’s better than takeout, and faster too.

Why You’ll Love It

• It’s ready in way less time than delivery.
• Sticky, sweet, and spicy all at once.
• Just one pan — minimal washing up.
• Works with chicken breast, thighs, or even tofu.
• Leftovers (if they exist) are next-day gold.
• You can tweak the spice level to suit your mood.

Ingredients

• ¼ cup soy sauce
• 2 tbsp honey
• 2 tbsp hot sauce (adjust if you’re not a spice fiend)
• 1 tbsp brown sugar
• 2 tsp fresh ginger, chopped
• 2 tsp garlic, chopped
• 4 boneless, skinless chicken breasts — sliced into ½ inch strips
• Salt & pepper, to taste
• 1 tbsp vegetable oil

How to Make It

Whisk your sauce together:

In a small bowl, mix up the soy sauce, honey, hot sauce, brown sugar, ginger, and garlic. Give it a good stir — it’ll smell strong now, but it mellows beautifully in the pan.

Get your chicken prepped:

Slice your chicken into thin strips. Toss with a pinch of salt and pepper — not too much though, since the soy’s already salty.

Sear the chicken quickly:

Heat the oil in a big pan (non-stick helps here) over medium heat. Throw in the chicken and let it sear for a minute or so per side. You’re not fully cooking it yet — just browning.

Pour on the magic:

Once the chicken is golden around the edges, pour in your sauce. The smell? Outrageous. Let it bubble away, uncovered.

Let it get sticky:

Simmer the chicken in the sauce for about 8 to 10 minutes, stirring now and then. The sauce will thicken, reduce, and turn glossy. This is your cue to taste and smile smugly.

Serve it hot — with fingers if needed:

It’s amazing over rice, noodles, even stuffed into lettuce cups if you’re feeling fancy. Or, be like me, and eat it straight out of the pan.

Common Mistakes and How to Dodge Them

Why’s my sauce too runny?
You probably didn’t simmer it long enough. Just give it a bit more time on the heat — it’ll thicken as the sugar cooks down.

Chicken turned out dry — what happened?
Overcooked it. Those strips are thin, so keep an eye and don’t walk away. If in doubt, pull one out early and cut to check.

Too salty?
Use low-sodium soy sauce next time. Or balance it out with a splash of lime juice or a touch more honey.

Sauce burned at the edges?
Your heat was likely too high. Keep it at a gentle simmer, not a roaring boil.

Storage and Reheating

Fridge:
Let leftovers cool, then pop them in an airtight container. Keeps for 3 days — though I rarely make it past day two.

Freezer:
Yep! Freeze in a sealed bag or container for up to 2 months. Defrost in the fridge before reheating.

Reheat on the stove:
Add a splash of water or broth and warm over low heat until saucy again.

Microwave:
Cover and zap in 30-second bursts, stirring in between. Watch it — the sugar content means it heats fast.

Frequently Asked Questions

Can I use thighs instead of breasts?
Absolutely. Thighs stay juicy and hold up even better to high heat. Just slice them into strips like you would with breast.

Is this really spicy?
Depends on your hot sauce. Sriracha? Mild to medium. Frank’s? Pretty chill. Use less if you’re heat-sensitive — or none at all and bump up the honey.

Can I make this ahead of time?
Yes! It reheats beautifully. Just store the sauce separately and toss together when warming for max stickiness.

Any good side ideas?
Steamed jasmine rice, sesame noodles, stir-fried greens, or cucumber salad to cool the heat.

Nutrition Facts (Per Serving):

• Calories: ~320
• Fat: 8g
• Carbs: 22g
• Protein: 36g
• Sodium: 690mg
• Sugar: 13g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken And Mushroom Pasta Bake
• Jamie Oliver Chicken Noodle Soup
• Jamie Oliver Chicken Tikka Salad