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.
Sticky Black Garlic Chicken with Brown Basmati Rice & Stir-fried Veg
x
High protein
New
Low sat fat
Serving size
Ingredients
- 1 pak choi
- 1 onion
- 1 pepper
- 2 British Free Range chicken breasts
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 25g honey
- 1 unwaxed lime
- 1 garlic clove
- 4 x black garlic cloves
- 100g rice (brown) (100% Brown Rice)
Nutritional Information
Calories: 520
Protein: 48g
Carbs: 62g
Fat: 10.0g
Ingredients
- 1 onion (use half)
- 1 pak choi (use half)
- 1 pepper (use half)
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 25g honey (use half)
- 1 unwaxed lime (use half)
- 1 garlic clove
- 4 x black garlic cloves
- 1 British Free Range chicken breast
- 100g rice (brown) (use half) (100% Brown Rice)
Nutritional Information
Calories: 525
Protein: 49g
Carbs: 63g
Fat: 10g
Sticky Black Garlic Chicken with Brown Basmati Rice & Stir-fried Veg
x
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium frying pan, a small bowl, a sieve & a grater
Boil the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Make the marinade
- Using the back of a knife, crush the black garlic into a paste. Finely chop or grate the fresh garlic. Zest and halve the lime
- In the small bowl combine the black garlic, fresh garlic, honey, chilli paste (use less for less heat) and the zest and juice from the lime. Mix well and season with salt and pepper
Fry & bake
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken and cook for 4 mins per side. Season with salt and pepper. Transfer to the lined baking tray and bake for 9 mins
- After 9 mins, coat the chicken in the marinade and return to the oven for a final 5 mins, until cooked through
Stir-fry the veg
- Thinly slice the pepper. Peel the onion and cut into 1cm wedges. Trim and cut the pak choi into bite-sized pieces
- Reheat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the pepper and onion and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the pak choi and cook for a further 2-3 mins, until softened
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Thinly slice the chicken against the grain
- Share the black garlic chicken between bowls, with the rice and stri-fried veg alongside. Drizzle the remaining marinade from the tray over the chicken to finish
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.