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 Chinese Chicken Skewers with Purple Slaw
Fragrant five-spice, savoury tamari, sticky honey – this Chinese-style marinade is irresistible, especially when you pour it over chicken. Serve with coriander rice and a sunshine slaw, brimming with zippy lime and vitamin C-dense cabbage.
Prep in 10
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 tsp Chinese five-spice (use half) (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 2 tsp cornflour (use half)
- 150g British Free Range chicken thighs
- 1 unwaxed lime (use half)
- 2 carrot
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 80g brown rice (use half) (brown rice (100%))
- 25g honey (use a quarter)
- 4 spring onion
- 1 handful of fresh coriander (use half)
- 4 skewers
- 2 garlic clove
- 1 red cabbage (use half)
Nutritional Information
Calories: 614
Protein: 40g
Carbs: 69g
Fat: 21g
Ingredients
- 4 skewers
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 unwaxed lime
- 25g honey (use half)
- 2 garlic clove
- 2 carrot
- 1 tsp Chinese five-spice (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 300g British Free Range chicken thighs
- 4 spring onion
- 1 red cabbage
- 80g brown rice (brown rice (100%))
- 2 tsp cornflour
- 1 handful of fresh coriander
Nutritional Information
Calories: 540
Protein: 38g
Carbs: 56g
Fat: 19g
Sticky Chinese Chicken Skewers with Purple Slaw
Fragrant five-spice, savoury tamari, sticky honey – this Chinese-style marinade is irresistible, especially when you pour it over chicken. Serve with coriander rice and a sunshine slaw, brimming with zippy lime and vitamin C-dense cabbage.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain. Return to the pan and keep warm.
- Cut half the spring onions into 3cm pieces. Finely chop or crush the garlic. Finely chop the coriander. On a separate board, cut the chicken into bite-sized pieces. Mix the cornflour, five-spice, tamari, half the honey, garlic, and half the coriander in a large bowl. Add the chicken and spring onions and mix to coat, then evenly thread onto skewers.
- Heat a large frying pan with 1/2 tbsp oil on medium heat. Add the skewers and cook for 4-5 mins, until golden brown. Cover with a lid and cook for 8-10 mins, turning occasionally, until cooked through.
- Make the slaw. Coarsely grate the carrots. Trim and thinly slice the cabbage and remaining spring onions. Combine everything in a bowl with half the remaining coriander. Halve the lime then squeeze in the juice from half the lime. Stir the remaining coriander into the cooked rice.
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Serve the rice and slaw topped with the chicken skewers. Drizzle over any chicken cooking juices. Squeeze over the remaining lime juice (to taste).
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