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 Honey Chicken with Black Bean Cabbage
Asian-style, honey-glazed chicken thighs. Served with brown rice and sweetheart cabbage, sizzled in black bean paste, ginger and carrot ribbons. Sprinkle with sesame seeds and spring onions. Happy-dance-worthy!
High protein
6 plants
Serving size
Ingredients
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 300g British Free Range chicken thighs
- 1 spring onion
- 1 carrot
- 1 sweetheart cabbage
- 1 tsp sesame seeds (Sesame)
- 25g honey
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 4 tsp ginger paste (Ginger, Citric Acid, Cornflour)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 80g brown rice (brown rice (100%))
- 2 tbsp black bean paste (Soya) (Water, Salted Black Beans(Black Beans (soya), Salt), Date Syrup, Salt, Acetic Acid)
Nutritional Information
Calories: 652
Protein: 39g
Carbs: 51g
Fat: 32g
Ingredients
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 1 spring onion (use half)
- 1 sweetheart cabbage (use half)
- 25g honey (use half)
- 80g brown rice (use half) (brown rice (100%))
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 2 tbsp black bean paste (Soya) (Water, Salted Black Beans(Black Beans (soya), Salt), Date Syrup, Salt, Acetic Acid)
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 150g British Free Range chicken thighs
- 4 tsp ginger paste (use half) (Ginger, Citric Acid, Cornflour)
- 1 tsp sesame seeds (use half) (Sesame)
- 1 carrot (use half)
Nutritional Information
Calories: 668
Protein: 40g
Carbs: 52g
Fat: 33g
Sticky Honey Chicken with Black Bean Cabbage
Asian-style, honey-glazed chicken thighs. Served with brown rice and sweetheart cabbage, sizzled in black bean paste, ginger and carrot ribbons. Sprinkle with sesame seeds and spring onions. Happy-dance-worthy!
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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.
- Make the marinade; in a medium mixing bowl, combine the honey, tamari and chilli paste. Add the chicken to the bowl and mix to coat.
- Heat a large frying pan with 1 tbsp oil on medium heat. Once hot, add the chicken to the pan (unrolled and flat), leaving marinade in the bowl. Cook the chicken for 14 mins, turning halfway through, until dark brown and cooked through. In the final 2 mins, add the sesame seeds and pour over the marinade to make a glaze.
- 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. Once cooked, remove the chicken from the pan and set aside on a board. Drizzle over half the glaze and cover with foil to keep warm. Leave the remaining glaze in the pan and set aside.
- Trim and finely slice the cabbage. Coarsely grate the carrot. Add 1 tbsp oil to the remaining glaze in the frying pan, then add the carrot, ginger paste and 50ml hot water (25ml for 1 person). Cook for 3-4 mins until softened, then add the cabbage. Cook for 3 mins, then add the black bean paste, vinegar and cooked rice. Cook together for a final 2 mins, until the veg is soft. Season with sea salt to taste.
- Finely slice the spring onion. Serve the black bean cabbage & rice with the chicken on top. Garnish with spring onion.
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