Skip to main content

Curtis Stone's sticky chicken drumsticks with rice and bok choy

Skip to IngredientsSkip to Method
  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free

Stuck for midweek dinners? These sticky chicken drumsticks are coated in a lip-smacking marinade that will have everyone going back for seconds.

  • Serves4
  • Cook time35 minutes
  • Prep time10 minutes


  • 1/4 cup (60ml) Fountain Hoisin Sauce
  • 2 tbs Coles Soy Sauce
  • 2 tbs Capilano Squeeze Honey
  • 3 garlic cloves, finely chopped
  • 1 tbs finely chopped peeled ginger
  • 1.2kg Coles Australian RSPCA Approved Chicken Drumsticks
  • 1 bunch bok choy, quartered lengthways
  • 1 tbs vegetable oil
  • 2 cups (400g) Coles Long Grain White Rice

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Position racks in middle and bottom third of oven and preheat oven to 220°C (200°C fan-forced). Line a large heavy rimmed baking tray with foil.
  2. Step 2

    In a large bowl, whisk the hoisin sauce, soy sauce, honey, garlic and ginger. Reserve 1/4 cup (60ml) sauce mixture at room temperature for serving. Coat the chicken in the remaining sauce.
  3. Step 3

    Place the chicken on the prepared tray and transfer tray to the middle oven rack. Bake, turning occasionally, for 35 mins or until chicken is caramelised and cooked through.
  4. Step 4

    During the last 15 mins of cooking the chicken, toss the bok choy with oil on a separate baking tray and sprinkle with salt. Cook on the bottom oven rack, turning occasionally, for 15 mins or until crisp-tender. Transfer to a cutting board and cut into pieces.
  5. Step 5

    Meanwhile, rinse the rice in cold water and drain well. In a medium heavy saucepan over high heat, bring rice, 3 cups (750ml) water and 1 tsp salt almost to the boil. Reduce heat to low, cover and simmer gently over low heat, without stirring, for 15 mins or until the water is absorbed and rice is tender. Fluff the rice with a fork and let stand, covered, for 5 mins before serving.
  6. Step 6

    Brush the reserved sauce mixture over the chicken. Divide the steamed rice, bok choy and chicken among 4 serving plates to serve.