Sticky chicken drumsticks with coconut rice

Preperation Time

10 mins

Cook Time

40 mins

Recipe Ingredients

  • 8 Hazeldene’s chicken drumsticks
  • 4 garlic cloves, crushed
  • 2 tbsp soy sauce
  • 2 tbsp runny honey
  • 1 tbsp sesame oil
  • 1 tsp ground ginger
  • 1 tsp Chinese five spice
  • 1 long red chilli, thinly sliced
  • Juice of 1 lime
  • RICE
  • 450g coconut steamed rice, ready to microwave
  • 1 bunch bok choy, chopped
  • 1 small red capsicum, sliced
  • 150g button mushrooms, sliced
  • 1 green onion, sliced
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds
  • Sea salt and pepper


Serves 4

  1. Combine garlic, soy sauce, honey, sesame oil, ginger, and Chinese five spice and pour over chicken drumsticks to evenly coat. Cover and refrigerate for 20 minutes or up to 3 hours if time permits.
  2. Preheat oven to 180˚C fan forced. Line a tray with baking paper.
  3. Place chicken onto tray and pour over the marinade. Roast for 40 minutes but rotating after the first 20 minutes.
  4. In the meantime, heat the rice in the microwave.
  5. Add to a wok the sesame oil, bok choy and capsicum and cook for a few minutes until tender. Now add the mushrooms and season and cook a further 2 minutes. Turn off the heat and pour the rice into the vegetable mixture and toss to combine well.
  6. Serve the drumsticks over the coconut rice with wedges of lime and scatter over green onions and sesame seeds.



  • The recipe works well with chicken wings or chicken thighs.
  • To make this recipe gluten free use Tamari Sauce instead of Soy Sauce.
  • To cook the coconut rice from scratch, swap the water you would usually add to cook the rice with a light coconut milk.