Sweet and sticky chicken thighs

In the past month I’ve lost a stone without going to the gym or following any sort of complicated diet. Instead I’ve been clean eating and limiting my daily calorie intake whilst hitting a daily step target. It can be that simple, but you need will power and most importantly after 4 weeks, a little down time. So, this weekend it was time for some indulgence, including this incredible sweet and sticky chicken. Will power and clean eating shall resume tomorrow.

I love chicken on the bone, not to mention chicken skin; this is where all the flavour is packed. So amidst cravings for something “bad” I decided some sort of Chinese chicken and fried rice would hit the spot. Take note I refuse to call this a fakeaway.

This recipe is a bit of a slow burner with the chicken being slow cooked and the rice being pre-cooked / cooled ahead of stir frying, but that just makes it perfect for a Sunday afternoon. In the grand scheme of things it’s also not that unhealthy; swap out the thighs for breast meat, trim some of the sesame oil combined with a bit of portion control and I’d happily count this as clean eating.

If you want any advice, recipes or just want to find out a bit about my approach to eating clean and weight loss get in touch via hello@allaneats.co.uk.

  • Ingredients
  • Method


  • Juice of 1/2 lime
  • 1tbsp honey
  • 2 cloves garlic minced
  • 1tsp Sriracha hot sauce
  • 1tbsp chopped flat lead parsley
  • Two chicken thighs
  • Salt and pepper

Fried rice

  • 1/3 cup basmati rice pre cooked and rapidly cooled
  • Finely sliced carrot
  • 1/4 cup peas
  • 2 eggs
  • 1 spring onion
  • 1tbsp sesame oil
  • 1tbsp light soy sauce

Serves 1 very hungry man. Would stretch to 2 with an extra chicken high and 1/2 cup of rice.

  1. Trim any excess chicken skin from the thighs and add to a high walled pot on a high heat. This will release some fat to cook the chicken thighs - discard the cooked skin.
  2. With the pot now on a high heat, season the chicken thighs then ad to the pot skin side down and cook for 5 minutes until browned.
  3. Add the seared thighs and any juices released to a slow cooker and cook on high for 2 hours
  4. With the chicken cooking, make the sauce with the remaining ingredients. Leave in a bowl ready for later.
  5. At this point also cook the rice - 2 parts water to 1 part rice and steam. Once cooked add to a bowl and throw immediately in the fridge.
  6. After 2 hours slow cooking the chicken, heat the sesame oil in a pan and add the finely slice the carrot. When aldente remove.
  7. Next cook the eggs. You want to make an omelette then roll it up and slice in the pan. Again remove this once cooked.
  8. Take the chicken out of the slow cooker and place in an oven proof dish. Add the sauce and glaze a few times. Place in an oven on 200 degrees C for 5 minutes. This will give it time to brown.
  9. Add the cooked rice, carrot, egg, frozen peas, light soy and an extra slug of sesame oil to a woke and stir fry the rice. This is a really quick process with everything being pre-cooked so should only take a couple of minutes.
  10. Plate up the rice, top with the now super sticky chicken thighs and garnish with some finely chopped parsley / spring onion.