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.
Sticky Honey & Soy Chicken with Veggie Fried Rice & Spring Onion
Winner winner - easy chicken dinner! You're in for a weeknight treat with this juicy free-range chicken, sticky sweet from the honey and packed with umami from garlic and tamari. Dish it up with veggie-packed fried rice.
Ready in 20
High protein
1/3 daily fibre
6 plants
Low sat fat
Family classics
Serving size
Ingredients
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 160g mangetout
- 3 spring onion
- 1 sweetheart cabbage
- 2 carrot
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 tsp Chinese five-spice (Cassia, Fennel, Ginger, Star Anise, Clove)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp cornflour
- 25g honey
- 600g diced British Free Range chicken breast
Nutritional Information
Calories: 500
Protein: 45g
Carbs: 49g
Fat: 14g
Sticky Honey & Soy Chicken with Veggie Fried Rice & Spring Onion
Winner winner - easy chicken dinner! You're in for a weeknight treat with this juicy free-range chicken, sticky sweet from the honey and packed with umami from garlic and tamari. Dish it up with veggie-packed fried rice.
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a large bowl, a peeler & a measuring jug
Get started
- Add the cornflour to the large bowl, along with a pinch of salt and pepper. Add the chicken and toss to coat evenly
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken and cook for 4 mins, until golden brown
- Meanwhile, dissolve the stock powder in the jug with 150ml hot water. Add the garlic paste, honey, tamari, vinegar and half the five-spice, then stir to combine and set aside
Add the stock & finish the prep
- Add the stock mixture to the chicken pan, bring to the boil, then lower the heat and simmer for 15 mins, until the sauce thickens and coats the chicken
- Thinly slice the carrots into 1/2cm half-moons (peel optional). Trim and cut the cabbage into bite-sized pieces. Thinly slice the spring onions
Make the veggie fried rice
- Heat the other large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the mangetout and carrot and cook for 3-4 mins, until softening
- Add the cabbage, half the spring onion and the remaining five-spice. Season with salt and pepper. Cook for another 4-5 mins
- Stir in the rice and break it up with a wooden spoon. Add a splash of water and a pinch of salt and cook for 2-3 mins, until piping hot
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the rice into bowls, topped with the sticky chicken. Scatter over the remaining spring onion
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