Photo of Sticky chicken with sesame radish rice salad by WW

Sticky chicken with sesame radish rice salad

2 - 9
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
This tastes way more indulgent than you may think


Brown Rice, dry

160 g

Soy Sauce

2 tablespoons


1 tablespoons, level

Chilli flakes

½ teaspoons, level

Chicken breast, skinless, raw

450 g, cut into thin strips

Calorie controlled cooking spray

4 spray(s)


200 g, trimmed and thinly sliced


1 extra large, trimmed and peeled into ribbons, discarding the watery middle

Sesame Oil

2 teaspoons

Lime Juice, Fresh

25 ml

Coriander, fresh

1 tablespoons, roughly chopped

Sesame Seeds

1 tablespoons


  1. Cook the rice to pack instructions, then transfer to a medium bowl and leave to cool.
  2. Combine the soy sauce, honey and chilli flakes in a shallow bowl, add the chicken and stir to coat in the glaze. Mist a large nonstick frying pan or wok with cooking spray and set over a medium heat. Stir-fry the chicken with the glaze for 6-8 minutes, until cooked through.
  3. Add the radishes, cucumber, sesame oil, lime juice and coriander to the cooled rice, and stir well to combine.
  4. Divide the rice between plates, top with the chicken and serve garnished with the toasted sesame seeds.