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Sticky Soy Chicken Drums, Rice and Green Vegetables

Enjoy this delicious and simple recipe from meal creator and delivery service, My Food Bag.


  • Rice

  • 1 ½ cups jasmine rice

  • 1 ½  cups water

  • Pinch of salt

  • Chicken

  • 12 chicken drumsticks

  • 1 cup hoisin rice vinegar mixture

  • ¼ cup water 

  • 1-2 tablespoons sesame seeds (optional, adults)

  • Vegetables

  • 2 zucchinis

  • 1 head broccoli

  • Drizzle of sesame oil 

  • Drizzle of soy sauce


  • 1.

    Combine all rice ingredients in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.

  • 2.

    Heat a drizzle of oil in a large fry-pan on medium heat. Fry chicken drumsticks for about 6 minutes, until browned all over – you may have to do this in 2–3 batches.

  • 3.

    Return all drumsticks back to fry-pan and pour in hoisin rice vinegar mixture and water. Simmer on a low to medium heat for 12–15 minutes (turning occasionally), until liquid has reduced to a sticky glaze and drumsticks are cooked through (pull one apart to check the middle is no longer pink). You may need to add a splash more of water if the mixture gets too thick. Set aside a few drumsticks for the kids, and toss the remainder in sesame seeds, if desired.

  • 4.

    While rice and chicken cook, trim and cut zucchinis into finger sized batons and cut broccoli into florets. Briefly steam or stir-fry until just tender, for 2–3 minutes. Toss with sesame oil and soy sauce, if desired.

  • To Serve:

  • 1.

    Spoon some rice and vegetables onto plates and serve with two or three chicken drumsticks on the side. Spoon over any remaining sauce.


Nutritional Info per serve:
Energy- 2288kJ (540kcal)
Carbohydrate- 61.2g
Protein- 43.2g
Fat- 13.2g
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