eCook Meal
STICKY VIETNAMESE CHICKEN
with pickled radish & edamame beans
Free-range chicken pieces reach peak performance with a delectably sticky marinade: a blend of honey, chilli, lime, soy, ginger, and garlic. It’s full-spectrum flavour, completed by zesty jasmine rice and silky spinach.
Serving guide
Choose your portion size.
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
STICKY Chicken
Preheat the oven to 200°C. Boil the kettle. To make the sticky marinade, combine the Salty Sauce with 10ml of oil and half of the Pickling Liquid. Add the grated Ginger and Garlic, some lime juice, and some chopped Chilli to taste. Pat the Chicken pieces dry with some paper towel and place in a bowl. Pour half of the sticky marinade over the chicken, toss to coat, and set aside to marinate for 10 minutes.
PICKLED VEGGIES
Submerge the edamame beans in some boiling water for 1-2 minutes. Drain on completion. Put the edamame beans and sliced Radish in a bowl with the remaining pickling liquid.
ROAST THE Chicken
When the oven is hot, place the Chicken on a roasting tray and roast for 30-35 minutes until cooked through and crispy.
IT’S THE HALFWAY MARK!
When the Chicken is halfway, baste with the rest of the sticky marinade. Return to the oven for the remaining cooking time. Now, get your rice going! Rinse the jasmine rice and submerge it in a pot with 150ml of salted water. Pop on the lid and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes. Then, remove from the heat and allow it to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Just before serving, toss the rice with some lime zest to taste and the fresh, chopped coriander, reserving some for garnish.
REAP YOUR REWARDS!
Make a bed of zesty rice and top with the pickled veggies and sticky glazed Chicken. Drizzle with any juices from the tray and garnish with the remaining coriander. Good work, Chef!
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
STICKY Chicken
Preheat the oven to 200°C. Boil the kettle. To make the sticky marinade, combine the Salty Sauce with 15ml of oil and half of the Pickling Liquid. Add the grated Ginger and Garlic, some lime juice, and some chopped Chilli to taste. Pat the Chicken pieces dry with some paper towel and place in a bowl. Pour half of the sticky marinade over the chicken, toss to coat, and set aside to marinate for 10 minutes.
PICKLED VEGGIES
Submerge the edamame beans in some boiling water for 1-2 minutes. Drain on completion. Put the edamame beans and sliced Radish in a bowl with the remaining pickling liquid.
ROAST THE Chicken
When the oven is hot, place the Chicken on a roasting tray and roast for 30-35 minutes until cooked through and crispy.
IT’S THE HALFWAY MARK!
When the Chicken is halfway, baste with the rest of the sticky marinade. Return to the oven for the remaining cooking time. Now, get your rice going! Rinse the jasmine rice and submerge it in a pot with 300ml of salted water. Pop on the lid and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes. Then, remove from the heat and allow it to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Just before serving, toss the rice with some lime zest to taste and the fresh, chopped coriander, reserving some for garnish.
REAP YOUR REWARDS!
Make a bed of zesty rice and top with the pickled veggies and sticky glazed Chicken. Drizzle with any juices from the tray and garnish with the remaining coriander. Good work, Chef!
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
STICKY Chicken
Preheat the oven to 200°C. Boil the kettle. To make the sticky marinade, combine the Salty Sauce with 15ml of oil and half of the Pickling Liquid. Add the grated Ginger and Garlic, some lime juice, and some chopped Chilli to taste. Pat the Chicken pieces dry with some paper towel and place in a bowl. Pour half of the sticky marinade over the chicken, toss to coat, and set aside to marinate for 10 minutes.
PICKLED VEGGIES
Submerge the edamame beans in some boiling water for 1-2 minutes. Drain on completion. Put the edamame beans and sliced Radish in a bowl with the remaining pickling liquid.
ROAST THE Chicken
When the oven is hot, place the Chicken on a roasting tray and roast for 30-35 minutes until cooked through and crispy.
IT’S THE HALFWAY MARK!
When the Chicken is halfway, baste with the rest of the sticky marinade. Return to the oven for the remaining cooking time. Now, get your rice going! Rinse the jasmine rice and submerge it in a pot with 300ml of salted water. Pop on the lid and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes. Then, remove from the heat and allow it to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Just before serving, toss the rice with some lime zest to taste and the fresh, chopped coriander, reserving some for garnish.
REAP YOUR REWARDS!
Make a bed of zesty rice and top with the pickled veggies and sticky glazed Chicken. Drizzle with any juices from the tray and garnish with the remaining coriander. Good work, Chef!
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
STICKY Chicken
Preheat the oven to 200°C. Boil the kettle. To make the sticky marinade, combine the Salty Sauce with 25ml of oil and half of the Pickling Liquid. Add the grated Ginger and Garlic, some lime juice, and some chopped Chilli to taste. Pat the Chicken pieces dry with some paper towel and place in a bowl. Pour half of the sticky marinade over the chicken, toss to coat, and set aside to marinate for 10 minutes.
PICKLED VEGGIES
Submerge the edamame beans in some boiling water for 1-2 minutes. Drain on completion. Put the edamame beans and sliced Radish in a bowl with the remaining pickling liquid.
ROAST THE Chicken
When the oven is hot, place the Chicken on a roasting tray and roast for 35-40 minutes until cooked through and crispy.
IT’S THE HALFWAY MARK!
When the Chicken is halfway, baste with the rest of the sticky marinade. Return to the oven for the remaining cooking time. Now, get your rice going! Rinse the jasmine rice and submerge it in a pot with 600ml of salted water. Pop on the lid and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes. Then, remove from the heat and allow it to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Just before serving, toss the rice with some lime zest to taste and the fresh, chopped coriander, reserving some for garnish.
REAP YOUR REWARDS!
Make a bed of zesty rice and top with the pickled veggies and sticky glazed Chicken. Drizzle with any juices from the tray and garnish with the remaining coriander. Good work, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R198.76
for 4 servings · R49.69 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Free-Range Chicken Drums and Thighs needs 4Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Fresh Coriander needs 30 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 3% of packR4.95
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Limes needs 3Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Chilli needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Ginger needs 60 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 17% of packR17.14
Not in the Woolies basket — source these elsewhere:
- Salty Sauce
- Pickling Liquid
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for STICKY VIETNAMESE CHICKEN?
The preparation time for STICKY VIETNAMESE CHICKEN with pickled radish & edamame beans is between 20 and 30 minutes.
What is the total time required to make STICKY VIETNAMESE CHICKEN with pickled radish & edamame beans?
The total time required to make STICKY VIETNAMESE CHICKEN with pickled radish & edamame beans is between 40 and 55 minutes.
How many servings does STICKY VIETNAMESE CHICKEN provide?
4 servings
What are the main ingredients in STICKY VIETNAMESE CHICKEN?
Chicken, Chicken Drum and Thigh, Chilli, Edamame Beans, Fresh Coriander, Garlic, Ginger, Jasmine Rice, Lime, Pickling Liquid, Radish, Salty Sauce
What is the nutritional information of STICKY VIETNAMESE CHICKEN?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare STICKY VIETNAMESE CHICKEN?
REAP YOUR REWARDS!: Make a bed of zesty rice and top with the pickled veggies and sticky glazed chicken. Drizzle with any juices from the tray and garnish with the remaining coriander. Good work, Chef! ROAST THE CHICKEN: When the oven is hot, place the chicken on a roasting tray and roast for 30-35 minutes until cooked through and crispy. STICKY CHICKEN: Preheat the oven to 200°C. Boil the kettle. To make the sticky marinade, combine the Salty Sauce with 15ml of oil and half of the Pickling Liquid. Add the grated ginger and garlic, some lime juice, and some chopped chilli to taste. Pat the chicken pieces dry with some paper towel and place in a bowl. Pour half of the sticky marinade over the chicken, toss to coat, and set aside to marinate for 10 minutes. BEFORE YOU GET GOING: Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe! IT’S THE HALFWAY MARK!: When the chicken is halfway, baste with the rest of the sticky marinade. Return to the oven for the remaining cooking time. Now, get your rice going! Rinse the jasmine rice and submerge it in a pot with 300ml of salted water. Pop on the lid and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes. Then, remove from the heat and allow it to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Just before serving, toss the rice with some lime zest to taste and the fresh, chopped coriander, reserving some for garnish. PICKLED VEGGIES: Submerge the edamame beans in some boiling water for 1-2 minutes. Drain on completion. Put the edamame beans and sliced radish in a bowl with the remaining pickling liquid.
What should be prepared from my kitchen to make STICKY VIETNAMESE CHICKEN?
Chicken, Chicken Drum and Thigh, Chilli, Edamame Beans, Fresh Coriander, Garlic, Ginger, Jasmine Rice, Lime, Pickling Liquid, Radish, Salty Sauce
How many calories does STICKY VIETNAMESE CHICKEN have?
calories
How much fat content does STICKY VIETNAMESE CHICKEN have?
grams