Tender sticky chicken wings served over fluffy rice with colourful stir-fried vegetables and a fresh lemon chilli sambal. This balanced bowl delivers plenty of flavour while supporting fullness, gut health, and everyday nourishment. Perfect for meal prep, quick lunches, or easy weeknight dinners.

Why This Recipe Works

➡️ Chicken wings provide high-quality protein containing all nine essential amino acids. These are needed for muscle maintenance, growth, repair, and many important functions throughout the body. Protein can also help support fullness and satisfaction after meals.

➡️ Chicken wings also provide healthy fats and important nutrients such as B vitamins, selenium, phosphorus, and zinc. Playing roles in energy production, immune function, bone health, and protecting cells from oxidative stress.

➡️ Rice provides a source of carbohydrates. Giving your body energy for daily activities and helping to create a balanced meal.

➡️ The colourful mix of vegetables delivers fibre, vitamins, minerals, and plant compounds. From vitamin C, vitamin A (beta-carotene), folate, and potassium.

➡️ Fibre from the vegetables helps support gut health by feeding beneficial gut bacteria and promoting healthy digestion.

➡️ Bird’s eye chillies contain vitamin C and antioxidant plant compounds such as capsaicin. Helping protect cells from damage, support immune health, and contribute to overall wellbeing.

Sticky Chicken Wing Rice Bowl with Stir-fried Veggies Lemon Chilli Sambal

Tender sticky chicken wings served over fluffy rice with colourful stir-fried vegetables and a fresh homemade chilli sambal. Packed with protein, fibre, and a variety of vitamins and minerals, this balanced bowl supports gut health, keeps you satisfied, and is perfect for meal prep or easy weeknight dinners.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Servings: 2 servings

Course: Main Course

Cuisine: Indian

Ingredients Equipment Method

Ingredients

  

For the sticky chicken wings

• 6 chicken wings with skin-on
• 1 tbsp olive oil
• 1 tsp paprika
• ½ tsp garlic granules
• ½ tsp onion granules
• ½ tsp black pepper
• 1 tbsp honey
• 1 tbsp light soy sauce

For the rice

• 150 g basmati rice brown
• 300 ml Water for cooking

For the stir-fried vegetables

• 1 tbsp olive oil
• 100 g green beans trimmed
• 100 g cauliflower florets
• 1 carrot julienne cut
• ¼ white cabbage shredded
• ½ red pepper sliced
• ½ onion sliced
• 1 garlic clove crushed
• 1 tbsp light soy sauce

For the chilli sambal

• 3-4 fresh bird’s eye chillies finely chopped
• 1 tbsp lemon juice
• 1 tsp sugar

For the fresh salad garnish

• ¼ cucumber diced
• ¼ red onion finely sliced

Equipment

• Air fryer or oven
• Baking tray (if using an oven)
• Medium saucepan (for the rice)
• Large frying pan or wok
• chopping board
• Sharp knife
• Mixing bowl
• Small bowl (for the chilli sambal)
• Wooden spoon or spatula
• Measuring spoons
• Fork (for fluffing the rice)

Method

 

Step 1: Cook the rice

1. Wash the rice under cold water (until it runs clear)
2. Cook according to packet instructions.
3. Once cooked, fluff with a fork and set aside.

Step 2: Prepare the chilli sambal

1. Combine the chopped bird’s eye chillies, lemon juice, and sugar in a small bowl.
2. Stir well and leave to sit while you prepare the rest of the meal.

Step 3: Cook the chicken wings

1. Preheat your oven or air fryer to 200°C.
2. Place the chicken wings in a bowl and coat with the olive oil, paprika, garlic granules, onion granules, and black pepper.
3. Cook for 20-25 minutes, turning halfway through.
4. Mix the honey and soy sauce together.
5. Brush the glaze over the wings and cook for a further 3-5 minutes until sticky and caramelised.

Step 4: Stir-fry the vegetables

1. Heat the olive oil in a large frying pan or wok.
2. Add the onion, garlic, carrot, green beans, and cauliflower.
3. Stir-fry for 5-6 minutes.
4. Add the cabbage, red pepper, and soy sauce.
5. Cook for a further 2-3 minutes until the vegetables are tender but still have some bite.

Step 5: Assemble the bowls

1. Divide the rice between two bowls.
2. Add the stir-fried vegetables alongside the rice.
3. Top with the sticky chicken wings.
4. Scatter over the cucumber and red onion.
5. Finish with a spoonful of the chilli sambal and serve.