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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
Cook Time 25 minutes
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.