Five-spice Chicken with Tamari Glaze & Brown Rice

Updated at: Thu, 17 Aug 2023 07:34:08 GMT

Step 1

Preheat the oven to 220C / fan 200C / gas mark 7. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain. Dissolve half the cornflour in a jug with 100ml water (50ml for 1 person), then stir in the honey and tamari.

Step 2

Heat a large frying pan with 1/2 tbsp oil on medium-high heat. Add the chicken and cook for 2 mins, per side, until golden. Season with sea salt and black pepper. Finely chop or crush the garlic. Add the garlic and five-spice to the pan. Cook for 1 min, then transfer to a small ovenproof dish. Pour over the cornflour mixture. Bake for 15-20 mins, until the chicken is cooked and the glaze is sticky.

Step 3

Dice the pepper into 1cm cubes. Wipe the frying pan and reheat with 1/2 tbsp oil on medium heat. Add the pepper and cook for 3 mins, until softened. Season with a pinch of sea salt. Remove from the heat.

Step 4

Slice the cucumber into long, thin strips. Add the cooked rice to the pepper pan and toss to combine. Season with sea salt and black pepper.

Step 5

Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary. Once cooked, thinly slice against the grain.

Step 6

Thinly slice the spring onions. Serve the rice topped with the chicken. Spoon over the remaining glaze. Garnish with the cucumber and spring onions.

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