One-pot Chinese 5 Spice Chicken Rice
with Mixed Veg and Sesame Seeds
A quick and easy meal, packed with veg and flavour!
Cals 787 · Prot 53 · Carbs 102 · Fat 17
Family Friendly
40 min
A quick and easy meal, packed with veg and flavour!
Cals 787 · Prot 53 · Carbs 102 · Fat 17
Family Friendly
Ingredients
Chicken
Skinless boneless chicken thighs
400 Grams
Oyster sauce
8*10*
60 Grams
Dark soy sauce
9*10*11*
30 ML
Sweet soy sauce
9*10*11*14*
30 ML
Ginger garlic paste
15 Grams
Rice vinegar
15 ML
Sesame oil
3*9*
15 ML
Chinese 5 spice
4 Grams
Vegetable oil
0.5 Tbsp
Rice
Spring onion
40 Grams
Chinese cabbage
300 Grams
Long grain rice
150 Grams
Vegetable oil
0.5 Tbsp
Baby corn & mixed veg
200 Grams
Star anise
2 Piece
Water
200 ML
Tamari
9*
15 ML
To serve
Fresh coriander
15 Grams
Sesame seeds
3*
5 Grams
Allergens
*8 Molluscs, *10 Wheat, *9 Soya, *11 Gluten, *14 Sulphur Dioxide, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3347 / 787 |
| Fats (g) | 17.1 |
| of which saturated (g) | 3.3 |
| Carbohydrates (g) | 102 |
| of which sugars (g) | 23.9 |
| Fibers (g) | 6.2 |
| Proteins (g) | 52.6 |
| Salt (g) | 10.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Marinate chicken
- In a large bowl, combine the oyster sauce, dark and sweet soy sauces, ginger garlic paste, rice vinegar, sesame oil and chinese 5 spices.
- Add the chicken and coat in the marinade.
- Leave to marinate until step 3.
2 Prep
- Finely chop the spring onion.
- Chop the cabbage into bite-sized pieces.
3 Fry chicken
- Heat a large non-stick pot over a medium high heat with a drizzle of oil.
- Once hot, add the chicken (retaining the marinade for step 5).
- Fry for 2-3 min each side.
- Once browned, remove the chicken from the pan.
- Set aside.
4 Fry
- Rinse the rice under cold water.
- To the same pan, add another drizzle of oil.
- Once hot, add half of the spring onions (saving some for garnish), cabbage and mixed veg.
- Fry for 1-2 min.
- Add the rice and star anise.
- Fry for a further 1 min.
5 Steam
- Add the measured water, tamari and remaining marinade.
- Mix well and top with the chicken.
- Bring to a boil.
- Once boiling, lower the heat and cover.
- Simmer for 14-16 min, or until the water is absorbed and the rice is cooked.
6 Serve
- Meanwhile, pick the coriander.
- Serve the One-pot Chinese 5 Spice Chicken Rice with Mixed Veg.
- Top with the reserved spring onion, coriander and sesame seeds.
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