Char Siu Sticky Chicken on Jasmine Rice
with Stir-Fried Greens
- Soya
Char siu refers to a Cantonese inspired barbecue dish typically made with pork, though the versatile flavours of white miso, plum, orange, Five Spice and soy sauce used for the marinade pair well with almost any meat or vegetarian protein. In this dish, we're using chicken breast to absorb the delicious flavours.
Ingredients
150 grams
Jasmine Rice
150 grams
Green Beans
1 unit(s)
Pak Choi
2 unit(s)
Garlic Clove
240 grams
Diced British Chicken Breast
10 grams
Cornflour
1 sachet(s)
Thai Style Spice Mix
125 grams
Char Siu Paste
(Contains: Soya)
Not included in your delivery
300 milliliter(s)
Water for the Rice
¼ tsp
Salt for the Tofu
100 milliliter(s)
Water for the Sauce
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim the green beans, then cut into thirds.
Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the garlic, then turn the heat down to medium and cook for 1 min.
Add the pak choi and a splash of water, then immediately cover with a lid or some foil. Cook until the beans and pak choi are tender, 4-5 mins.
While the veg cooks, in a medium bowl, mix together the cornflour and salt (see pantry for amount). Season with pepper. Add the diced chicken and toss to coat in the flour. IMPORTANT: Wash hands and utensils after handling raw meat.
When the veg is cooked, transfer to a bowl and cover with a lid or some foil to keep warm. Give the frying pan a quick wipe.
Return the (now empty) frying pan to high heat with a drizzle of oil.
Once hot, fry the chicken until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn. IMPORTANT: The chicken is cooked so there's no pink in the middle.
Reduce the heat to medium and stir in the Thai spice. Fry until fragrant, 1 min.
Stir in the char siu sauce and water for the sauce (see pantry for amount). Simmer until thickened, 2-3 mins.
Add the stir-fried greens to the chicken and sauce and stir to coat.
Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Share the rice between your bowls.
Top with the stir-fried greens and char siu chicken and spoon over any remaining sauce from the pan.
Enjoy!
Step 4 MOD: Coat the chicken in the same way, then fry for the same amount of time. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Delicious char siu flavours impressed many, though some found it too vinegary.
- Ease of prep: Generally easy to make, but a few felt it was fiddly.
- Suggestions: Consider adding extra greens for more balance. Try with tofu for a vegetarian option.
- Next-day meals: Generous portion size works well for leftovers.
