Sticky Chicken Drumsticks

  • 400g or 4 skinless chicken drumsticks
  • 1/3 cup brown rice, rinsed
  • 1 bunch bok choy, halved lengthways & washed
  • 1/2 teaspoon Chinese five spice powder
  • 1/2 teaspoon ground ginger
  • 2 tablespoons soy sauce 
  • 1 teaspoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds, to serve (cook in dry pan on a low heat until toasted, stirring frequently). 


  1. Preheat the oven to 180°C and line a baking tray with baking paper.

  2. Place the rice, 2/3 cup water and 1/4 tsp salt in a small saucepan and bring to the boil. Reduce to a low simmer, cover and cook for 35 minutes.

  3. Remove from heat and stand for 5 minutes before fluffing with a fork.

  4. Meanwhile, combine the soy, ginger and five spice in a bowl. Add chicken and toss to coat. 

  5. Transfer the chicken to a baking tray and roast for 30 minutes or until cooked and drizzle with honey.

  6. Heat the oil in a wok or non-stick frypan over medium-high heat. Add the bok choy and stir fry for 2 minutes until just wilted. 

  7. Divide the rice, chicken and bok choy between serving plates and scatter over sesame seeds to serve.

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