recipe image


  • 2 chicken thighs or breast fillets
  • 1 teaspoon olive oil
  • 1 teaspoon sesame oil
  • 1 tablespoon honey
  • 1 teaspoon of 5 spice
  • 150g brown rice (or 75g per person)
  • 2 cloves garlic
  • ginger
  • 1 red chilli
  • teaspoon sesame seeds
  • 2 tablespoons soy sauce
  • 2 spring onions
  • 1 tablespoon tomato sauce
  • 2 large handfuls spinach


  1. Place the rice in a saucepan, cover with water with a third to spare, add salt and bring to the boil. Once boiling, reduce heat and leave to simmer, stirring occasionally for 15 mins.
  2. Meanwhile slice the chicken into thin strips and place in a bowl with the 5 Spice and the olive and sesame oil and stir well. Add the chicken to a wide frying pan and cook for 2-3 mins until the chicken starts to brown slightly. Cover and cook for a further 5 mins on low.
  3. Meanwhile peel the ginger and chop finely and finely dice the chilli. In a small bowl, combine the soy sauce, ketchup, honey, ginger, garlic and chilli. This is your sticky sauce.
  4. Remove the lid from the chicken and add the sticky sauce. Raise the heat and cook until any liquids have boiled away and the chicken is being to caramelise.
  5. Drain the rice and return to the heat. Add the chopped spinach and cook until wilted.
  6. Serve the chicken over the rice and garnish with thinly sliced spring onions and fresh chillies.

Leave a Reply