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Sticky Honey Sesame Chicken with Brown Basmati Rice & Pak Choi
Bringing the flavours of your favourite Chinese takeaway. Sticky honey, warm ginger and crunchy sesame seeds glaze our British chicken breasts. Serve with pak choi and fluffy brown basmati rice to soak up all the flavour. It's ready in 20!
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 25g honey
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tbsp tomato purée
- 1 tsp sesame seeds (Sesame)
- 1 pak choi
- 1 pepper
- 4cm fresh ginger
- 1 spring onion
- 300g diced British Free Range chicken breast
- 1 tbsp cornflour (use half)
- 2 garlic clove
Nutritional Information
Calories: 514
Protein: 49g
Carbs: 51g
Fat: 12g
Ingredients
- 4cm fresh ginger (use half)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 150g diced British Free Range chicken breast
- 1 tbsp cornflour (use a quarter)
- 1 pepper (use half)
- 1 spring onion
- 25g honey (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 tbsp tomato purée (use half)
- 2 garlic clove
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 pak choi (use half)
- 1 tsp sesame seeds (use half) (Sesame)
Nutritional Information
Calories: 521
Protein: 50g
Carbs: 53g
Fat: 12g
Sticky Honey Sesame Chicken with Brown Basmati Rice & Pak Choi
Bringing the flavours of your favourite Chinese takeaway. Sticky honey, warm ginger and crunchy sesame seeds glaze our British chicken breasts. Serve with pak choi and fluffy brown basmati rice to soak up all the flavour. It's ready in 20!
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Cooking Instructions
Before you start
- Pull out a medium lidded frying pan, a medium saucepan, a large bowl & a grater
Prep the chicken & veg
- Place the chicken in the large bowl with the half pack of cornflour and a pinch of salt and pepper. Toss the chicken to coat evenly
- Finely grate the garlic and ginger. Dice the pepper into 2cm chunks. Trim and cut the pak choi into bite-sized pieces. Finely slice the spring onion
Build the dish
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken and pepper and cook for 10 mins, until golden brown
- Add the garlic, ginger and half the sesame seeds, then cook for 2 mins
- Stir in the tomato puree, tamari, vinegar, honey and 2 tbsp water (1 tbsp for 1 person). Cover with a lid and cook for 2-3 mins, until the chicken is cooked through
Make the pak choi rice
- Meanwhile, heat the medium saucepan with 1 tsp oil on medium-high heat. Once hot, add the pak choi and spring onion and cook for 2-3 mins
- Add the rice, a pinch of salt and a splash of water. Break the rice up with a wooden spoon 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
- Share the pak choi rice between bowls, topped with the honey sesame chicken. Garnish with the remaining sesame seeds
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