Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Cook chicken
Preheat the oven to 220°C/200°C. In a bowl, combine the honey, mustard, soy sauce and ketchup. Using a sharp knife, slit the skin on the chickenthighs. Place them in a roasting dish and pour the marinade over them. Roast for 30-35 min or until crispy and sticky.
2 Cook rice
Add the basmati rice, a pinch of salt and the measuredwater to a pan with a lid and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered until step 4.
Meanwhile, peel and crush the garlic. Peel and finely grate the ginger (tip: use a spoon to peel the ginger). Trim and chop the spring onion. Finely slice the redchilli. Trim and roughly chop the pakchoi.
Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the garlic, ginger, spring onion, tamari and pakchoi and fry for 5 min or until the pakchoi begins to soften
5 Toss rice
Add the cooked rice and sesame oil to the pan and give everything a good mix up.
Serve the chicken over the green rice and garnish with the sliced chilli(spicy!).