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
- 1 tsp black sesame seeds (Sesame)
-
1 tbsp tamari (Soya)
- 1 unwaxed lime
- 1 onion
-
15ml hot honey
-
4 tsp ginger & garlic paste
-
1 tbsp chilli paste
-
100g rice (brown)
- 300g British Free Range chicken thighs
- 1 spring onion
- 1 carrot
- 1 sweetheart cabbage
-
2 tbsp black bean paste (Soya)
Sesame, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 150Kcal | 636Kcal |
| 626kJ | 2661kJ | |
| Fat | 6.3g | 27g |
| of which saturates | 1.4g | 6.0g |
| Carbohydrates | 14g | 61g |
| of which sugars | 4.1g | 17g |
| Protein | 9.2g | 39g |
| Salt | 0.66g | 2.8g |
| Fibre | 2.0g | 8.5g |
Ingredients
Ingredients
- 1 tsp black sesame seeds (use half) (Sesame)
- 1 unwaxed lime (use half)
-
4 tsp ginger & garlic paste (use half)
-
15ml hot honey (use half)
-
1 tbsp tamari (use half) (Soya)
- 1 onion (use half)
-
100g rice (brown) (use half)
-
1 tbsp chilli paste (use half)
- 1 spring onion (use half)
- 1 sweetheart cabbage (use half)
-
2 tbsp black bean paste (Soya)
- 150g British Free Range chicken thighs
- 1 carrot (use half)
Sesame, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 148Kcal | 652Kcal |
| 620kJ | 2726kJ | |
| Fat | 6.2g | 27g |
| of which saturates | 1.4g | 6.1g |
| Carbohydrates | 14g | 62g |
| of which sugars | 4.1g | 18g |
| Protein | 9.2g | 41g |
| Salt | 0.82g | 3.6g |
| Fibre | 1.9g | 8.4g |
Honey Tamari Chicken with Cabbage Fried Rice & Black Bean Paste
Asian-style, honey-glazed chicken thighs. Served with brown rice and sweetheart cabbage, sizzled in black bean paste, ginger and carrot. Sprinkle with sesame seeds and spring onions. Happy-dance-worthy!
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 large frying pan, a small bowl, a measuring jug & a sieve
Cook the rice & make the marinade
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, in the small bowl, combine the honey, tamari and chilli paste (for those who'd like the heat)
Fry the chicken
- Heat the large frying pan with 1 tsp olive oil on medium heat. Once hot, lay the chicken flat in the pan and cook for 4 mins per side, until golden brown. Season with salt and pepper
- Pour in half the marinade, turn the chicken to coat, then transfer to the lined baking tray
- Scatter half the sesame seeds over the chicken and roast for 11 mins, until cooked through
Finish the prep
- Meanwhile, cut the onion into 1cm wedges. Trim and finely slice the cabbage. Halve the carrots lengthways, then cut into 1/2cm thick half-moons (peel optional). Thinly slice the spring onion
Fried rice time
- Reheat the frying pan with 1 tbsp olive oil on medium heat. Once hot, add the onion and carrot and cook for 4-5 mins, until softening
- Add the cabbage and ginger & garlic paste. Season with salt and pepper
- Cook for 3-4 mins, until wilted, then stir in 80ml water (40ml for 1 person). Bring to a boil and simmer for 2-3 mins, then add the black bean paste, cooked rice and remaining marinade
- Cook for a final 1-2 mins. Add a squeeze of lime and season to taste
Finish & 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 cabbage fried rice between bowls, topped with the chicken. Garnish with the spring onion and remaining sesame seeds. Serve with the remaining lime, cut into wedges
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