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.
Easy Sticky Free-range Chicken & Mushrooms with Rice
This traditional Chinese dish is utterly delicious and comforting. You'll sizzle flavourful chicken thighs with sticky-sweet hoisin, garlic, ginger and five-spice. Add earthy chestnut mushrooms. A pinch of chill paste for warmth, then serve with fluffy brown rice and sesame seeds.
Prep in 10
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 2 pepper
- 200g brown rice (100% Brown Rice)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 50g honey
- 240g chestnut mushrooms
- 6 tbsp hoisin sauce (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 600g British Free Range chicken thighs
- 2 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- 1 tsp Chinese five-spice (Cassia, Fennel, Ginger, Star Anise, Clove)
Nutritional Information
Calories: 578
Protein: 39g
Carbs: 62g
Fat: 20g
Easy Sticky Free-range Chicken & Mushrooms with Rice
This traditional Chinese dish is utterly delicious and comforting. You'll sizzle flavourful chicken thighs with sticky-sweet hoisin, garlic, ginger and five-spice. Add earthy chestnut mushrooms. A pinch of chill paste for warmth, then serve with fluffy brown rice and sesame seeds.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a measuring jug & a sieve
Get the rice on & prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Dice the peppers into 2cm chunks. Thinly slice the mushrooms. Cut the chicken into 3cm pieces
Build the dish
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken and fry for 6 mins, stirring occasionally
- Add the mushrooms and pepper. Cook for a further 5 mins, until the chicken is golden brown. Season with salt and pepper
Sauce time
- Add the ginger & garlic paste and five-spice to the pan with a splash of water. Cook for 2 mins, then add the chilli paste, hoisin, honey and 75ml water
- Cook for a further 3-4 mins, until the sauce has thickened and the chicken is cooked through. Season with salt and pepper
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
- Serve the sticky chicken into bowls, with the rice alongside. Scatter over the sesame seeds
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