Easy Sticky Chicken
Here’s my slimming-friendly version of Easy Sticky Chicken.
Yes, another chicken recipe — but chicken is lean, versatile and I love it.
The combination of honey, light soy sauce, balsamic vinegar, garlic and fresh ginger is fantastic.
The ginger and garlic give the dish warmth and depth, while the honey creates that irresistible sticky glaze.
Sweet, sticky and full of flavour — just look at it.
The Ingredients for Sticky Chicken
This is a simple, fuss-free recipe — perfect for an easy midweek meal.
No exotic ingredients required: just fresh ginger, garlic, honey, balsamic, light soy and chicken.
Marinating Your Sticky Chicken
Combine the marinade ingredients in a medium bowl: grated fresh ginger, grated garlic, honey, balsamic vinegar, light soy sauce and a pinch of salt and pepper.
Add the chicken pieces and stir so everything is well coated. Cover and refrigerate for at least 30 minutes — longer if you have time, as the flavour improves with a longer marinade.
Into the Pan — Sticky Chicken
Spray a large frying pan with a low-calorie spray (I use Fry Light). Add the marinated chicken and cook over medium heat.
At first the sauce will be quite watery. As it simmers, it will reduce and thicken. Keep a close eye near the end — the honey can go from beautifully golden to burnt quickly, so remove from the heat as soon as the sauce is dark golden and sticky.
Make sure the chicken is cooked through before serving.
Winner Winner — Sticky Chicken Dinner
After about 20 minutes in the pan you’ll have golden, sticky chicken — sweet, glossy and delicious.
What to Serve with Your Easy Sticky Chicken
Serve simply with boiled rice and some green vegetables. I love it with tenderstem broccoli and asparagus — I quickly steam them in a pan with a spray of Fry Light and a tablespoon of water, lid on, until tender.
It also works well with noodles; stir-fried spring onions and mushrooms make a great accompaniment.
This sticky chicken is great hot or cold — chopped into salads it adds a sweet, savoury punch that transforms boring salads into something exciting.
Storing and Freezing
Leftovers will keep in the fridge for up to 2 days. Allow the chicken to cool, then store in an airtight container and refrigerate promptly.
Reheat thoroughly on the hob or in the microwave until piping hot. The dish is also fine cold.
If you want to freeze it, use an airtight container and freeze for up to 2 months. Thaw completely before reheating; note that texture and flavour are best when freshly cooked.
Details
Everything in this recipe is syn-free except the honey. If you’re tracking syns for Slimming World, honey counts as 2.5 syns per tablespoon — the recipe uses 2 tablespoons so the whole dish is 5 syns (2.5 syns per portion when serving 2).
If you try the recipe I’d love to hear how you get on — drop a comment if you like.
The Slimming Group
I run a closed Facebook group called Easy Peasy Slimming Style Recipes where we share honest, tasty, home-cooked ideas and support each other. If you enjoy easy, slimming-friendly food you might like it — just use the join button.
We share tips, tricks and encouragement — and I post on Instagram too.
Big Love Clare x
If you fancy more ideas, I’ve grouped 20 main meals under 500 calories together in a collection on the blog.
20 main meals under 500 Cals
Another Tasty Chicken Recipe
If you like this recipe, try the Satay Chicken Skewers — another firm favourite.
Other Tasty Morsels
If you enjoy this dish, you might also like Peri Peri Chicken, Easy Lemon Chicken, Buffalo Chicken with Egg Fried Rice, and the Easy Sweet Paprika Chicken with honey — all simple, flavour-packed recipes.
Easy Sticky Chicken, slimming style
10 minutes
20 minutes
30 minutes
2
260kcal
Ingredients
- Thumb of fresh ginger, peeled & grated
- 2 cloves garlic, peeled & grated
- 2 level tablespoons honey
- 2 tablespoons balsamic vinegar
- 2 tablespoons light soy sauce, plus salt & black pepper to taste
- 400g chicken breasts or mini fillets, cut into 2–3 cm cubes
- Low-calorie spray (e.g. Fry Light)
Instructions
- In a medium bowl combine grated ginger, grated garlic, honey, balsamic vinegar, light soy sauce, salt and pepper. Mix well.
- Add the chicken cubes and stir so they are fully coated. Cover and refrigerate for at least 30 minutes, longer if possible.
- Spray a large frying pan with low-calorie spray and tip the marinated chicken into the pan.
- Fry over medium heat for around 20 minutes. The liquid will reduce and thicken as it cooks.
- When the sauce is a dark golden, sticky glaze and the chicken is cooked through, remove from the heat. Watch closely to avoid burning.
- Serve with rice and vegetables, or allow to cool and chop for salads. Enjoy.