Mary Berry Sticky Chicken

Mary Berry’s Sticky Chicken is made with chicken breasts, red peppers, dark soy sauce, sesame oil, honey, fresh ginger, and red chili. This delicious Sticky Chicken recipe creates a flavorful dinner that takes about 40 minutes to prepare and can serve up to 6 people.

This Sticky Chicken Recipe Is From Absolute Favourites Cookbook by Mary Berry

Mary Berry Sticky Chicken Ingredients:

• 6 skinless, boneless chicken breasts (150–175g / 5–6oz each)
• 3 red peppers, deseeded and cut into large chunks
• To taste salt and freshly ground black pepper
• 2 tbsp chopped parsley, to garnish
• Oil for greasing

For The Glaze

• 4 tbsp dark soy sauce
• 2 tbsp sesame oil
• 3 tbsp runny honey
• 4cm / 1½in knob of fresh root ginger, peeled and finely chopped
• 1 red chili, deseeded and finely chopped

How To Make Mary Berry Sticky Chicken?

1. Preheat the oven: Preheat to 200°C/180°C fan/Gas 6 (400°F/350°F) and grease a large roasting tin with oil.
2. Arrange and season: Place the chicken breasts and red pepper chunks in the greased tin. Season with salt and pepper.
3. Prepare the glaze: In a jug or bowl, mix the soy sauce, sesame oil, honey, ginger, and chili. Spoon the sticky glaze evenly over the chicken and peppers.
4. Roast the chicken: Roast in the oven for 25 minutes, or until the chicken is cooked through and the juices run clear. Baste the chicken with the glaze halfway through cooking.
5. Rest and prepare the sauce: Transfer the cooked chicken and peppers to a serving dish to rest. Place the roasting tin on the hob over high heat and boil the cooking juices for 3–4 minutes until thickened, taking care not to burn the glaze.
6. Serve: Pour the sticky glaze over the chicken and peppers, and garnish with chopped parsley. Serve immediately.

Recipe Tips:

• Use Fresh Ingredients: Fresh ginger and chili add the best flavor to the glaze, so don’t use old or pre-packaged ingredients.
• Cut Chicken Evenly: Make sure all the chicken breasts are the same size so they cook evenly and finish at the same time.
• Baste the Chicken: Basting halfway through cooking helps the glaze stick and makes the chicken more flavorful.
• Carefully Cook the Sauce: When thickening the glaze on the stove, keep a close watch to avoid burning. Burnt glaze will taste bitter.
• Let the Chicken Rest: Allow the chicken to rest for a few minutes after cooking to keep it juicy and tender.

What To Serve With Sticky Chicken?

This sticky Sticky Chicken pairs well with steamed rice, roasted vegetables, mashed potatoes, or a fresh green salad. It can also be served alongside couscous, garlic bread, stir-fried greens, or quinoa for a delicious dinner.

How To Store Leftovers?

• Refrigerate: First, let the leftover Sticky Chicken cool to room temperature. Then, place it in an airtight container and refrigerate for up to 3 days.
• Freeze: After the Sticky Chicken has cooled to room temperature, transfer it to a freezer-safe container or bag. Freeze for up to 2 months. To thaw, place it in the refrigerator overnight before reheating.

How To Reheat Leftovers?

• In The Oven: Preheat the oven to 180°C (350°F). Place the leftover Sticky Chicken in an oven-safe dish, cover with foil, and heat for about 15-20 minutes until warmed through.
• In The Microwave: Place the Sticky Chicken on a microwave-safe plate, cover with a microwave-safe lid or wrap, and heat on medium power for 2-3 minutes, checking halfway through to ensure it’s heated evenly.
• On The Stove: Heat a non-stick pan over medium heat, add the Sticky Chicken, and cook for 5-7 minutes, turning occasionally, until fully reheated.

Mary Berry Sticky Chicken Nutrition Facts

Serving Size: 1 of 6 servings

• Calories: 386
• Total Fat: 15g
• Saturated Fat: 4g
• Cholesterol: 95mg
• Sodium: 1074mg
• Potassium: Not specified
• Total Carbohydrate: 29g
• Dietary Fiber: 1g
• Sugars: 17g
• Protein: 33g

Try More Mary Berry Recipe:

• Mary Berry Mediterranean Chicken Thighs
• Mary Berry Chicken and Asparagus Fricassee
• Mary Berry Garlic Mushroom Penne Gratin
• Mary Berry Venison Casserole
• Mary Berry Spatchcock Poussin