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.
Serving size
Ingredients
Ingredients
-
2 tsp ginger paste(Ginger, Citric Acid, Cornflour)
-
1 tsp Chinese five-spice (use half)(Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
-
100g rice (brown)(100% Brown Rice)
- 1 garlic clove
- 1 unwaxed lime
- 25g honey
-
1 tbsp chilli paste(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 2 British Free Range chicken breasts
- 1 pepper
- 1 onion
- 1 pak choi
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 110Kcal | 521Kcal |
| 458kJ | 2182kJ | |
| Fat | 2.1g | 10g |
| of which saturates | 0.7g | 3.4g |
| Carbohydrates | 13g | 62g |
| of which sugars | 4.0g | 19g |
| Protein | 10g | 48g |
| Salt | 0.09g | 0.43g |
| Fibre | 1.8g | 8.6g |
Ingredients
Ingredients
-
1 tsp Chinese five-spice (use a quarter)(Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
-
2 tsp ginger paste (use half)(Ginger, Citric Acid, Cornflour)
- 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
- 1 British Free Range chicken breast
-
100g rice (brown) (use half)(100% Brown Rice)
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 109Kcal | 524Kcal |
| 458kJ | 2193kJ | |
| Fat | 2.1g | 10g |
| of which saturates | 0.7g | 3.4g |
| Carbohydrates | 13g | 63g |
| of which sugars | 4.0g | 19g |
| Protein | 10g | 48g |
| Salt | 0.09g | 0.43g |
| Fibre | 1.8g | 8.6g |
High protein
New
5 plants
Low sat fat
Sticky Five Spice Chicken with Brown Basmati Rice & Stir-fried Veg
This rice bowl pulls all the stops. Think tender British free-range chicken breast, coated in a sticky five spice, ginger and chilli marinade, then roasted to perfection. A medley of vibrant veggies (leafy pak choi, crunchy peppers and sweet onion), stir-fried until fragrant. Fluffy brown rice, to soak up all the flavours. It's a real winner!
Cooking Instructions
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
- Finely chop or grate the garlic. Zest and halve the lime
- In the small bowl combine the half pack of five spice, ginger paste, 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 olive 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 olive 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 chicken between bowls, with the rice and stri-fried veg alongside. Drizzle the remaining marinade from the tray over the chicken to finish
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