The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 garlic bulb
- 160g baby spinach
- 2 tbsp sesame oil (Sesame)
- 1 tbsp cornflour
- 25g honey
-
1 tsp shichimi togarashi (Sesame)(crushed red chillies, orange peel, black sesame seed, white sesame seed, sansho pepper, ginger, nori)
- 2 tbsp rice wine vinegar
-
2 tbsp tamari (Soya)(Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp organic seaweed salad
- 3 spring onion
-
500g steamed brown basmati rice(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 600g British Free Range chicken thighs
Allergens
Contains:
Sesame, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 148Kcal | 565Kcal |
| 619kJ | 2365kJ | |
| Fat | 7.0g | 27g |
| of which saturates | 1.7g | 6.7g |
| Carbohydrates | 11g | 41g |
| of which sugars | 1.8g | 7.0g |
| Protein | 10g | 39g |
| Salt | 0.41g | 1.6g |
| Fibre | 1.6g | 6.3g |
Prep in 10
High protein
Japanese Donburi-style Chicken Rice Bowl
Donburi, a classic Japanese chicken rice dish, screams comfort. You'll love this version with free-range British chicken thighs, and added spinach and wholegrain rice for more goodness. It's a breeze to make, and even easier to devour.
Cooking Instructions
Cooking Instructions
- Bring a large saucepan filled with 600ml hot water to a boil. Add the tamari, honey, vinegar and half the seaweed. Stir the cornflour into 50ml cold water. Cut 2 spring onions into 2cm pieces. Add the spring onion pieces and cornflour mixture to the pan and cook for 8-10 mins.
- Thinly slice the chicken and add to the broth. Simmer for another 7-8 mins, until the broth thickens slightly.
- Thinly slice 6 garlic cloves. Heat a medium frying pan with the sesame oil on medium heat. Add the garlic and cook for 1-2 mins, then add the spinach and rice. Cook for 3-4 mins, until the rice is piping hot and the spinach has wilted. Season with a pinch of sea salt.
- Thinly slice the remaining spring onion. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Serve the rice topped with the chicken and pour over the broth. Garnish with a pinch of shichimi togarashi (to taste - it's spicy), the remaining spring onion and seaweed.
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