Chilli and Mint Asian Sticky Chicken



20 skinless chicken pieces
2 tbsp of oyster sauce
1 tbsp of dark soy sauce
1/2 tsp of fresh of ground ginger
1/2 tsp of paprika
1/2 tsp of chilli powder
1 tsp of freshly minced garlic
1 tbsp of freshy chopped mint
1 tbsp of sweet chilli sauce


Pop all the ingredients into a bowl with the skinless chicken pieces and leave to marinade for at least an hour or 9ver night if preferred.

Place in the oven preheated to 195°c for 30 to 35 minutes or as I did below into my tefal actifry and cooked for 25 to 30 minutes.


Enjoy with seasonal stir fry veg or salad. I had potato salad with mine which goes like this⬇

Place 1 packet of baby salad potatoes into boiling water and cook until a knife slides through.

Strain and leave to cool, I always find using leftover potatoes are best and you get to use up the bits and piecesin your fridge. I HATE waste!!

Chop the potatoes into cubes and add 3 tbsp of extra light mayo, 1 tbsp of light salad cream, 1 tbsp of fat free greek yogurt or quark. Salt and pepper to taste. I also added some freshly chopped mint.


TheNakedBlondie x

2 Comments Add yours

  1. Olivia says:

    Is it 20 pieces for 4 people please?

    1. Yes or keep in the fridge to snack on during the week x

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