Tamarind & Five Spice Chicken with Brown Rice & Herby Mango Salad

Serving size

1 person 2 people 4 people

Ingredients

100g rice (brown)

(100% Brown Rice)
1 mango
1 handful of fresh coriander
1 unwaxed lime
1 onion
2 garlic clove
300g British Free Range chicken thighs
1 tsp Chinese five-spice

(Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
2 tsp tamarind paste

(tamarind paste, spirit vinegar, water, salt)
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
15ml hot honey

(honey, chilli extract)
80g sugar snap peas

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	131Kcal	596Kcal
	547kJ	2495kJ
Fat	4.2g	19g
of which saturates	1.1g	5.1g
Carbohydrates	15g	70g
of which sugars	5.5g	25g
Protein	8.5g	39g
Salt	0.34g	1.5g
Fibre	1.8g	8.2g

Ingredients

150g British Free Range chicken thighs
1 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)
2 garlic clove
1 onion (use half)
100g rice (brown) (use half)

(100% Brown Rice)
80g sugar snap peas (use half)
1 mango (use half)
1 handful of fresh coriander (use half)
1 unwaxed lime (use half)
1 tsp Chinese five-spice (use half)

(Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
15ml hot honey (use half)

(honey, chilli extract)
2 tsp tamarind paste (use half)

(tamarind paste, spirit vinegar, water, salt)

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	126Kcal	580Kcal
	529kJ	2425kJ
Fat	3.6g	17g
of which saturates	1.0g	4.7g
Carbohydrates	15g	70g
of which sugars	5.5g	25g
Protein	8.5g	39g
Salt	0.33g	1.5g
Fibre	1.8g	8.3g

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Prep in 10 High protein New 5 plants Low sat fat

Tamarind & Five Spice Chicken with Brown Rice & Herby Mango Salad

Name: Tamarind & Five Spice Chicken with Brown Rice & Herby Mango Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 100g rice (brown); 1 mango; 1 handful of fresh coriander; 1 unwaxed lime; 1 onion; 2 garlic clove; 300g British Free Range chicken thighs; 1 tsp Chinese five-spice; 2 tsp tamarind paste; 1 tbsp tamari; 15ml hot honey; 80g sugar snap peas

Prep time: 10 mins

Total time: 30 mins

Cuisine: Chinese

Food group: Poultry

Cooking Instructions

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.

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 medium bowl, a small bowl, a sieve & a grater

Cook the rice & prep

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Peel and thinly slice the mango. Finely chop the coriander, reserving a few leaves for garnish. Zest and quarter the lime. Cut the onion into 8 wedges. Finely chop or grate the garlic
Add the mango, chopped coriander, juice of 2 lime wedges and a pinch of salt and pepper to the medium bowl. Mix well, then set aside

Roast the chicken

Lay the chicken thighs flat onto the lined baking tray with the onion wedges alongside. Sprinkle with half the Chinese five-spice, drizzle with 2 tsp oil and season with a pinch of salt and pepper. Roast for 12 mins

Make the tamarind glaze

In the small bowl, combine the remaining five-spice with the tamarind, tamari, lime zest and honey
After 12 mins, spoon the tamarind glaze over the chicken. Add the sugar snap peas to the onion and toss to combine. Roast everything for a further 5-6 mins, until the chicken is cooked through and the veg is soft

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
Share the rice between plates, topped with the tamarind chicken and veg. Drizzle any roasting juices over the top. Serve the mango salad alongside. Scatter with the reserved coriander leaves and garnish with the remaining lime wedges