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
-
4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 spring onion
-
2 tbsp rice vinegar(Rice Vinegar, Salt)
-
3 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
- 1 handful of fresh coriander
- 4 tbsp cornflour (use half)
- 600g diced British Free Range chicken breast
- 25g honey
-
1 tsp Chinese five-spice(Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 2 carrot
- 1 sweetheart cabbage
- 160g mangetout
-
500g steamed brown basmati rice(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
Allergens
Contains:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 97Kcal | 508Kcal |
| 407kJ | 2124kJ | |
| Fat | 2.6g | 14g |
| of which saturates | 0.6g | 2.9g |
| Carbohydrates | 10g | 51g |
| of which sugars | 2.9g | 15g |
| Protein | 8.7g | 45g |
| Salt | 0.42g | 2.2g |
| Fibre | 1.9g | 9.8g |
Ready in 20
High protein
6 plants
Low sat fat
Family classics
Honey & Soy Glazed Chinese Style 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.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out 2 large frying pans, a large bowl, a peeler & a measuring jug
Do the prep
- Peel the carrot into ribbons. Add to the large bowl with half the vinegar and a pinch of salt
- Trim and cut the cabbage into bite-sized pieces. Finely slice the spring onion. Roughly chop the coriander
- Dissolve the half pack of cornflour in 50ml cold water, then top up with 100ml hot water
Fry the chicken & start the fried rice
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken and 5 spice, season with salt and pepper, and cook for 14 mins, stirring occasionally, until golden and cooked through
- Meanwhile, heat the other large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the mangetout, cabbage and spring onion. Cook for 3-4 mins, until softening
- Add half the coriander and the ginger & garlic paste. Season with salt and pepper. Cook for another 2-3 mins
Finishing touches
- Add the tamari, honey and remaining vinegar to the chicken, simmer for 1 min, then stir in the cornflour mixture
- Bring to a boil while stirring then simmer for 3-5 minutes, until the sauce is thickened and glossy. Season to taste
- Stir the rice in to the veg pan 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 soy glazed chicken. Sprinkle over the remaining coriander
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