Five-spice Chicken with Tamari Glaze & Brown Rice

Serving size

1 person 2 people 4 people

Ingredients

1 British Free Range chicken breast
25g honey (use half)
2 garlic clove
1 tsp Chinese five-spice (use half)

(Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
2 tsp cornflour (use a quarter)
4 spring onion
2 tbsp tamari (use half) (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)
1 midi cucumber (use half)
1 pepper (use half)
80g brown rice (use half)

(brown rice (100%))

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	112Kcal	506Kcal
	467kJ	2119kJ
Fat	2.7g	12g
of which saturates	0.8g	3.8g
Carbohydrates	11g	50g
of which sugars	3.6g	16g
Protein	11g	49g
Salt	0.56g	2.6g
Fibre	1.1g	4.9g

Ingredients

1 midi cucumber
2 tsp cornflour (use half)
1 tsp Chinese five-spice

(Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
2 spring onion
1 pepper
2 British Free Range chicken breasts
2 tbsp tamari (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)
80g brown rice

(brown rice (100%))
25g honey
2 garlic clove

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	121Kcal	491Kcal
	507kJ	2054kJ
Fat	3.0g	12g
of which saturates	0.9g	3.8g
Carbohydrates	12g	47g
of which sugars	3.7g	15g
Protein	12g	48g
Salt	0.63g	2.5g
Fibre	1.2g	4.8g

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Prep in 10 High protein 5 plants Low sat fat

Five-spice Chicken with Tamari Glaze & Brown Rice

Prep time: 0 mins

Total time: 30 mins

Cuisine: Chinese

Food group: Poultry

Marinate juicy chicken in a savoury and sweet sauce of honey, tamari and Chinese five-spice. Bake until sticky, tender and juicy. Layer it over spring onion-flecked rice, and pair it with cooling cucumber sticks. Hello, flavour!

Cooking Instructions

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.

Preheat the oven to 220C / fan 200C / gas mark 7. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain. Dissolve half the cornflour in a jug with 100ml water (50ml for 1 person), then stir in the honey and tamari.
Heat a large frying pan with 1/2 tbsp oil on medium-high heat. Add the chicken and cook for 2 mins, per side, until golden. Season with sea salt and black pepper. Finely chop or crush the garlic. Add the garlic and five-spice to the pan. Cook for 1 min, then transfer to a small ovenproof dish. Pour over the cornflour mixture. Bake for 15-20 mins, until the chicken is cooked and the glaze is sticky.
Dice the pepper into 1cm cubes. Wipe the frying pan and reheat with 1/2 tbsp oil on medium heat. Add the pepper and cook for 3 mins, until softened. Season with a pinch of sea salt. Remove from the heat.
Slice the cucumber into long, thin strips. Add the cooked rice to the pepper pan and toss to combine. Season with sea salt and black pepper.
Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary. Once cooked, thinly slice against the grain.
Thinly slice the spring onions. Serve the rice topped with the chicken. Spoon over the remaining glaze. Garnish with the cucumber and spring onions.