Gluten-Free Sticky Chilli Chicken

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Gluten-Free Sticky Chilli Chicken is my go-to weeknight dinner, and I think it’s going to become yours too. It’s a quick, throw-it-together kind of meal that goes straight from the marinade to the pan, giving me time to get on with other important things, like pouring a glass of wine! (Am I right, ladies??!)

I love serving this chicken with steamed rice to soak up all those delicious, sticky, saucy flavours. A crunchy slaw on the side adds the perfect balance of freshness and texture.

And let me tell you, the real magic in this dish is the combo of honey, tamari and sesame oil. It gives the chicken that sweet, salty, sticky glaze and keeps it completely gluten-free.

Why You’ll Love This Recipe

It’s one of those no-fuss meals that somehow feels a bit fancy. Zero effort, lots of flavour, and it works just as well for a family dinner as it does for lunch leftovers. Plus, who doesn’t love a sticky-sweet glaze with a bit of a kick?

Ingredients

Here’s what you’ll need to make this sticky, saucy chicken dish. Most of it’s probably already in your pantry!

Chicken thighs: Juicy and full of flavour. You can use breast, but thighs really make this dish sing.
Garlic: Because garlic always makes things better.
Tamari: A gluten-free soy sauce that adds that salty, umami base.
Honey: The sweet, sticky magic.
Sweet chilli sauce: Adds a hit of sweetness and a gentle kick.
Fresh red chilli: Optional, but great for those who like a bit more heat – like me!
Cornflour: Helps the sauce thicken up and coat the chicken perfectly.
Sesame oil: Just a drizzle for that toasty, nutty finish.
Steamed basmati rice: Perfect for soaking up all the sauce.
Crunchy slaw: Adds freshness and texture to the plate.

PRO TIP: I always double the batch because my kids love it. They’ll grab a piece straight from the fridge on their way out the door. It’s just that good.

Chilli and garlic in a mortar and pestle.

A note about chilli: You can dial the chilli up or down depending on who you’re feeding. I aim for somewhere in the middle, with just enough heat so you know it’s there, without scaring anyone off!

Instructions

This dish is super simple, with just a few easy steps. Let the marinade do the hard work while you pour that glass of wine.

Marinate the chicken: In a bowl, mix the chicken thighs with tamari, honey, sweet chilli sauce, and a splash of rice vinegar. Let it marinate for at least 30 minutes, or up to 2 hours in the fridge.
Cook the garlic: Heat a little olive oil in a pan over medium heat. Add the minced garlic and sauté for about a minute, just until fragrant.
Add the chicken: Tip the marinated chicken into the pan and cook for 8–10 minutes, or until it’s browned and cooked through.
Thicken the sauce: Mix the cornflour with 2 tablespoons of water to make a slurry. Stir it into the pan and cook for another 2–3 minutes, until the sauce thickens and coats the chicken.
Finish it off: Drizzle over the sesame oil, give it a quick stir, then take it off the heat.
Serve: Spoon the chicken over steamed rice and add a side of slaw. Use homemade or store-bought, whatever works.

Frequently Asked Questions

Do I have to use chicken thighs when I prefer the breast?

You can choose what you prefer. However, I would encourage you to try the thigh, just once! It’s so much juicier, tastes better and is easier on the wallet!

Can I add sesame seeds?

Yes! They are a lovely touch at the end, along with sliced shallots

Can I add even more chilli?

Absolutely! Go to town!

Love easy dinner recipes? There are LOADS more in my new cookbook ‘Gather’. Order it by clicking this link!