Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3363 / 804
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Raost 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, sticky and cooked through.
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 5.
Meanwhile, peel and mince the garlic. Peel and finely grate the ginger. Trim and chop the spring onion. Finely slice the redchilli. Trim and roughly chop the pakchoi.
Tip!Use a teaspoon to peel the ginger.
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 to the pan and give everything a good mix up. Remove the pan from the heat and add the sesame oil.
Serve the chicken over the rice and pakchoi and garnish with the sliced chilli(spicy!).
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