Serving size

1 person 2 people 4 people

Ingredients

80g brown rice (use half)

(brown rice (100%))
1 pak choi (use half)
4 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 tbsp tamari (use half) (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)
1 tbsp sesame oil (use half) (Sesame)
25g kimchi (Soya, Celery, Mustard)

(Chinese Leaf, Carrot, Raddish, Apple, Spring onion, Ginger, Garlic, Chilli, Dry Red Pepper Powder, Soy Sauce (water, soy beans, salt, spirit vinegar), Salt)
1 tbsp chilli paste (use half)

(Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
120g chestnut mushrooms (use half)
25g honey (use half)
1 chicken stock cube (use a quarter) (Celery)

(sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
1 spring onion (use half)
150g British Free Range chicken thighs

Allergens

Contains: Soya, Sesame

May Contain: Celery, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	149Kcal	606Kcal
	623kJ	2536kJ
Fat	7.4g	30g
of which saturates	1.8g	7.1g
Carbohydrates	11g	46g
of which sugars	3.3g	14g
Protein	9.2g	37g
Salt	0.78g	3.2g
Fibre	1.2g	4.7g

Ingredients

1 chicken stock cube (use half) (Celery)

(sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
25g kimchi (Soya, Celery, Mustard)

(Chinese Leaf, Carrot, Raddish, Apple, Spring onion, Ginger, Garlic, Chilli, Dry Red Pepper Powder, Soy Sauce (water, soy beans, salt, spirit vinegar), Salt)
120g chestnut mushrooms
300g British Free Range chicken thighs
1 tbsp sesame oil (Sesame)
1 pak choi
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 tbsp tamari (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)
1 spring onion
25g honey
1 tbsp chilli paste

(Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
80g brown rice

(brown rice (100%))

Allergens

Contains: Soya, Sesame

May Contain: Celery, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	153Kcal	604Kcal
	640kJ	2527kJ
Fat	7.6g	30g
of which saturates	1.8g	7.1g
Carbohydrates	12g	46g
of which sugars	3.4g	13g
Protein	9.5g	37g
Salt	0.72g	2.9g
Fibre	1.1g	4.5g

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Prep in 10 High protein New 5 plants

One Pan Kimchi Chicken & Mushroom Rice

Name: One Pan Kimchi Chicken & Mushroom Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 chicken stock cube (use half); 25g kimchi; 120g chestnut mushrooms; 300g British Free Range chicken thighs; 1 tbsp sesame oil; 1 pak choi; 4 tsp ginger & garlic paste; 1 tbsp tamari; 1 spring onion; 25g honey; 1 tbsp chilli paste; 80g brown rice

Prep time: 10 mins

Total time: 35 mins

Cuisine: Korean

Food group: Poultry

sticky sesame kimchi chicken thighs with mushroom and pak choi rice.

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.

Boil kettle. Preheat the oven to 240C / fan 220C / gas mark 9. Thinly slice the mushrooms. Trim the pak choi and cut into bite-sized pieces. Thinly slice the spring onions. In a large mixing bowl, mix the chicken, kimchi, sesame oil, tamari, honey and chilli paste.
Dissolve half the stock cube in a jug with 200ml boiling water. Add 1 tbsp oil to a large ovenproof dish. Add the mushrooms and rice and mix well. Then pour over the stock. Place the chicken thighs on top, and pour over any of the remaining marinade. Bake for 25-30 mins, until the rice and chicken are cooked, then move the chicken to one side and stir the pak choi into the rice. Cook for a further 5 mins.
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.
Serve the chicken and rice in bowls, and sprinkle over the spring onions.