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.
One Pan Kimchi Chicken & Mushroom Rice
sticky sesame kimchi chicken thighs with mushroom and pak choi rice.
Prep in 10
High protein
New
5 plants
Serving size
Ingredients
- 50g 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)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 chicken stock cube (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)
- 2 spring onion
- 2 pak choi
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 240g chestnut mushrooms
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 160g brown rice (brown rice (100%))
- 25g honey
- 600g British Free Range chicken thighs
- 2 tbsp sesame oil (Sesame)
Nutritional Information
Calories: 552
Protein: 39g
Carbs: 40g
Fat: 26g
One Pan Kimchi Chicken & Mushroom Rice
sticky sesame kimchi chicken thighs with mushroom and pak choi rice.
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Cooking Instructions
- Boil a half-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, garlic ginger paste, kimchi, sesame oil, tamari, honey and chilli paste.
- Dissolve the stock cube in a jug with 400ml 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 30-35 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.
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