Spicy, Sticky, Chicken & Peppers

This recipe is perfect if you are a little short on time to prepare some dinner. There’s minimal preparation, and a simple marinade packed full of flavour which will turn slightly sticky after cooking your chicken.

Serves 4


  • 2 x Packets of Springfield Organic or Free Range Chicken Breast Fillets
  • 3 x Bell Peppers, remove the seeds and chop into inch long squares
  • Brown Rice to serve, 60g per person should be a good portion size

For the Sticky Marinade:

  • 1 Thumb of Ginger, minced/grated
  • 2 Cloves of Garlic, minced
  • 1 Red Chilli, sliced or minced (seeds in or out – you decide!)
  • 3 Tablespoons Honey
  • 2 Tablespoons Sesame Oil
  • 2 Tablespoons Dark Soy Sauce
Sticky Chicken & Peppers Rice


  • Preheat your oven to 180c and prepare a pan of boiling water.
  • Place the chicken breast fillets into a roasting tin with a drizzle of cooking oil to prevent them from sticking to the pan.
  • Prepare the pieces of pepper and evenly distribute them onto the chicken.
  • Mince the garlic, ginger, and chilli and place it into a small bowl.
  • Add the sesame oil, honey, and dark soy. Mix until they are combined and drizzle over the chicken.
  • Place the chicken into the oven for 25 minutes or until the chicken is cooked through.
  • Cook the rice as per the packaging instructions. Salt your water before cooking to bring out the flavour of the rice. Generally white rice takes 10-12 minutes, and brown rice around 25 minutes.
  • When the chicken is cooked, remove it from the roasting pan with a slotted spoon to leave the juices in the pan. Place the pan over a high heat and constantly stir until the sauce has slightly thickened and reduced.
  • Serve up and add a finishing touch of some fresh chopped flat leaf parsley.