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Check out the latest recommended times in our Cooking Guidelines.
Sticky Honey Sesame Chicken with Brown Basmati Rice & Pak Choi
Bringing in the flavours of your favourite Chinese takeaway. Sticky honey, warm ginger and crunchy sesame seeds glaze our British chicken breasts. Serve with pak choi and fluffy brown basmati rice to soak up all the flavour. It's ready in 20!
Ready in 20
High protein
New
6 plants
Low sat fat
Serving size
Ingredients
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tbsp sesame oil (Sesame)
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 50g honey
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 4 tbsp tomato purée
- 2 tsp sesame seeds (Sesame)
- 3 spring onion
- 2 pak choi
- 2 pepper
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp cornflour
- 600g diced British Free Range chicken breast
Nutritional Information
Calories: 510
Protein: 46g
Carbs: 50g
Fat: 14g
Sticky Honey Sesame Chicken with Brown Basmati Rice & Pak Choi
Bringing in the flavours of your favourite Chinese takeaway. Sticky honey, warm ginger and crunchy sesame seeds glaze our British chicken breasts. Serve with pak choi and fluffy brown basmati rice to soak up all the flavour. It's ready in 20!
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Cooking Instructions
Before you start
- Pull out 2 large frying pans & a medium bowl
Prep the chicken & veg
- Place the chicken in the medium bowl with the cornflour and a pinch of salt and pepper. Toss to coat the chicken
- Dice the peppers into 2cm chunks. Trim and cut the pak choi into bite-sized pieces, keeping the stalk and leaves separate. Thinly slice the spring onions, keeping the white and green parts separate
Build the dish
- Heat a large frying pan with half the sesame oil on medium-high heat. Once hot, add the chicken and cook for 10 mins, until golden. Season with salt and pepper. Add the pepper and cook for another 4 mins
- Stir in the tomato puree, ginger & garlic paste and half the sesame seeds and cook for 1 min, until fragrant, then pour in the tamari, vinegar, honey and 2 tbsp water. Bring to the boil and simmer for 2-3 mins, until the chicken is cooked through and the sauce has thickened
Make the pak choi rice
- Meanwhile, heat the other large frying pan with the remaining sesame oil on medium-high heat. Once hot, add the pak choi stalks and spring onion whites. Cook for 3-4 mins, until golden and softened. Season with salt and pepper
- Add the rice, a pinch of salt and a splash of water. Break the rice up with a wooden spoon and cook for 2-3 mins, until piping hot. Stir in the pak choi leaves, then remove from the heat
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 pak choi rice into bowls, topped with the honey sesame chicken. Garnish with the remaining sesame seeds and spring onion
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