Sticky Chilli Chicken Recipe by Skinny Kitchen Secrets | Gourmet Weight Watchers Recipes

Sticky Chilli Chicken

Usually I would test a recipe two or three times before I post it but since I cooked this one on my Instagram stories the other night, I have been inundated with requests for the recipe, even in its draft form so I thought, since it was pretty delicious first time around, I’ll pop the first test here for you all for easiness if you want to make it this weekend!

I love a Chinese takeaway however they are usually very points heavy and so I’m always trying to convert new dishes into the perfect fakeaway. I cooked this one up in the week after realising I had most ingredients in already and I was over the moon with how quick, easy and absolutley delicious. Don’t be put off by the longish list of ingredients. Most of them are store cupboard staples (well they certainly are if you cook lots of my recipes) and it’s worth having lots of them in to add instant flavour to many dishes.

Sticky Chilli Chicken

Serves 2


14sp per serving on BLUE, 16sp on GREEN and 14sp on PURPLE (9sp on PURPLE if you use brown basmati rice)

Calories and Nutritional Breakdown

508 cals per serving with rice (343 cals per serving without)

Fat 7.8g, Carbohydrates 59.1g, Protein 54.1g (without rice Fat 7.5g, Carbohydrates 23.6g, Protein 49.6g)


For the chicken

300g chicken breast, diced into medium sized chunks

2 tbsp cornflour

½ tsp salt, pepper, chilli powder and garlic powder

1 tsp paprika

1 tsp sesame oil

For the sauce

3 garlic cloves, peeled and grated (or 1 tsp lazy garlic)

Thumb sized piece of ginger, peeled and grated (or 1 tsp lazy ginger)

2 tbsp dark soy sauce

20g tbsp chilli jam (or 2 tbsp sweet chilli sauce)

2 tbsp tomato ketchup

1 tbsp rice wine vinegar

½ tbsp honey

Juice of 1 lime

50ml cold water

For the stir fry

1 tsp sesame oil

2 peppers, deseeded and diced

2 chillies (1 or if you don’t like things too hot), sliced (reserve a few to dress the dish at the end)

4 spring onions, sliced (reserve a few to dress the dish at the end)

To serve/finish

1 tsp sesame seeds

100g basmati rice


To begin, take a large bowl and add the cornflour, salt, pepper, garlic powder, chilli powder and paprika. Mix to combine and then add the diced chicken. Toss the chicken in the flour mixture until it is well covered.

Take a large wok, add 1 tsp sesame oil, pop the heat on and add the chicken. Fry for 5-6 minutes until the chicken is cooked through (when dicing the chicken I like to dice it into small/medium chunks so the chicken cooks faster). Add a little 1kal to the pan if needed whilst you are cooking the chicken to stop the pan going dry (don’t add water as this will stop the chicken crisping up).

Whilst the chicken is cooking you can get on with making the rest of the dish. Pop the rice on. Then take a small bowl and add all the sauce ingredients. Stir and pop to one side.

Once the chicken is cooked, remove from the pan and store to one side in a bowl. In the same pan, add 1 tsp sesame oil and then the peppers, chilli and spring onions. Stir fry for 2-3 minutes until the peppers start to soften and then remove the veg from the pan (into the same bowl as the cooked chicken).

Pour the sauce into the pan and bring to a simmer then add the cooked veggies and chicken back to the pan. Simmer for another 3-4 minutes. This will give the sauce a chance to thicken and stick to the chicken nicely.

Pop the rice in a bowl and then add the sticky chilli chicken. Top with a sprinkle of sesame seeds and the reserved chilli and spring onion.


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21 thoughts on “Sticky Chilli Chicken

  1. Denise Gletcher says:

    Sounds lovely! I make one of your other recipes each week, chicken K….cant think of name. The sauce is made up of sriracha,, soy and honey…yummy!

  2. Judith says:

    I have just made the Sticky Chilli Chicken and it was absolutely delicious. Hot and spicy but with lovely flavours. I love your recipes, but this one was extra special! Thank you and keep them coming.

  3. Rachel Keighley says:

    Wow!!!!!! Unbelievably good!!!! Honestly can’t believe how amazing this was. We had it with half a bag of prawn crackers each instead of rice for 1 extra point. My favourite ever meal!!!! Thanks for sharing!

  4. Kaitlyn says:

    Such a an easy recipe to follow and delicious! The chicken tasted amazing even before it was in the sauce!! Will certainly be making this again!

  5. Mary O’Neill says:

    Hi Laura; I really want to try the sticky chilli chicken but I can’t get rice wine vinegar. I’ve got a bottle of rice wine and a bottle of rice vinegar but not a combo! Any suggestion as to which I should use or should I try half of each?

  6. Rachel Keighley says:

    Hi, just planning my food for holiday camping, (non diet biut this is far tastier than full fat chinese) do you think this will work ok frozen? If so would you defrost before cooking or defrost then cook? I Would be reheating in a pan. Thanks in advance for any advice.

    • Laura says:

      Hi Rachel, I’ve not tried freezing this one but if I did I would freeze the stir fry mixture once cooled and then defrost over night before reheating thoroughly. I would make the rice fresh though. Hope you enjoy!

  7. Joanne says:

    Hi, how many points would this be without the rice on blue, not many looking at it? Is white wine vinegar OK to use? Thanks

  8. Becky says:

    Hi Laura. I’m back on WW & wondered if you knew what the points value of this on the new plan. Would it be the same as the old green or blue plan? Thanks in advance. Becky

  9. Marissa says:

    Just made this tonight, absolutely delicious! The whole family loved it even my very fussy 10 year old son! Thank you 🤩

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