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Sticky Chicken Thighs

Sticky Chicken Thighs with Fried Rice


12 skinless chicken thigh fillets, trimmed of any excess fat

8 tbsp Heinz Sticky Barbecue sauce

270g easy cook basmati rice

100g frozen peas

1 tbsp vegetable oil

4 spring onions, chopped

2 garlic cloves, finely chopped

2 eggs, beaten

  • Serves: 4


  1. Toss the chicken thigh fillets in half the Heinz Sticky Barbecue sauce and place on a rack over a baking tray and bake in a preheated 180°C, fan 160°C, gas 4 oven and cook for 40 minutes, basting with the remaining Heinz Sticky Barbecue sauce throughout the cooking
  2. Meanwhile cook the rice according to the pack instructions adding the peas two minutes before the end, and drain
  3. Heat a wok, add the oil and fry the spring onions and garlic a little before adding in the rice and peas with the beaten egg, stir until the egg is cooked, season and serve immediately with the chicken thigh fillets