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.
Free-range Sticky Chicken with Black Bean Cabbage Rice
What could be dreamier than sticky-sweet free-range chicken breast marinated in honey, tamari and chilli paste – then baked till perfectly tender. Dish up with gingery carrots and sweetheart cabbage, sweetened with sticky black bean paste. Toss in some brown rice and get stuck in!
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 2 tsp sesame seeds (Sesame)
- 4 British Free Range chicken breasts
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 25g honey
- 80g baby spinach
- 2 carrot
- 1 sweetheart cabbage
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 3 spring onion
- 200g brown rice (100% Brown Rice)
- 2 tbsp black bean paste (Soya) (Water, Salted Black Beans(Black Beans (soya), Salt), Date Syrup, Salt, Acetic Acid)
Nutritional Information
Calories: 548
Protein: 50g
Carbs: 57g
Fat: 14g
Free-range Sticky Chicken with Black Bean Cabbage Rice
What could be dreamier than sticky-sweet free-range chicken breast marinated in honey, tamari and chilli paste – then baked till perfectly tender. Dish up with gingery carrots and sweetheart cabbage, sweetened with sticky black bean paste. Toss in some brown rice and get stuck in!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a small bowl, a large frying pan, a peeler, 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
Roast the chicken
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the chicken 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 the sesame seeds over the chicken and roast for 14 mins, until cooked through
Finish the prep
- Meanwhile, trim and finely slice the cabbage. Halve the carrots lengthways, then cut into 1/2cm thick half-moons (peel optional). Rinse the spinach
Combine the flavours
- Reheat the frying pan with 1 tbsp oil on medium heat. Once hot, add the 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 150ml water. Bring to a boil and simmer for 3 mins, then add the black bean paste, vinegar, cooked rice and remaining marinade
- Stir in the spinach and cook for a final 1-2 mins, until wilted. Season with salt 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. Thinly slice the spring onions
- Serve the cabbage rice onto plates, topped with the chicken. Garnish with the spring onion
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