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.
Glazed Chinese-style Chicken with Rice & Greens
Fried rice dinner, the Mindful Chef way! Featuring tamari and honey-glazed British chicken and fluffy brown rice to soak up that delicious sauce. Plus, greens like kale, spring onions and tenderstem broccoli to up the veg. Finish with fresh chilli for fiery flavour!
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 1 chilli
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 2 spring onion
- 25g honey
- 80g sliced kale
- 2 tbsp rice wine vinegar
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 180g Tenderstem broccoli
- 2 British Free Range chicken breasts
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 585
Protein: 52g
Carbs: 45g
Fat: 22g
Ingredients
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 British Free Range chicken breast
- 180g Tenderstem broccoli (use half)
- 80g sliced kale (use half)
- 1 chilli (use half)
- 2 tbsp rice wine vinegar (use half)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 25g honey (use half)
- 2 spring onion
Nutritional Information
Calories: 588
Protein: 52g
Carbs: 46g
Fat: 22g
Glazed Chinese-style Chicken with Rice & Greens
Fried rice dinner, the Mindful Chef way! Featuring tamari and honey-glazed British chicken and fluffy brown rice to soak up that delicious sauce. Plus, greens like kale, spring onions and tenderstem broccoli to up the veg. Finish with fresh chilli for fiery flavour!
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Cooking Instructions
Before you start
- Pull out a sieve, a large frying pan, a small bowl & a measuring jug
Cook the chicken
- Cut the chicken into 3cm pieces
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken and cook for 12 mins, stirring occasionally
- Season with salt and pepper. Remove and set aside
Sizzle the veg
- Trim and roughly chop the broccoli. Trim and chop the spring onions into 3cm pieces
- Reheat the chicken pan with 1 tsp oil on a medium-high heat, add the broccoli and spring onions and cook for 3-4 mins
- Add 50ml water (25ml for 1 person). Add in the steamed rice and add the kale to wilt. Cook for another minute until the liquid has evaporated
Bring everything together
- Mix the tamari, lemongrass puree, vinegar and honey in the small bowl
- Add the chicken back into the broccoli pan along with the cooked rice and kale. Add the sauce and cook for 1 min to combine
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
Plate up
- Deseed and finely slice the chilli
- Serve the rice in bowls, along with the chicken and veg. Pour over any remaining sauce from the pan
- Garnish with the chilli (to taste)
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