Honey and ginger chicken & egg fried rice with kale

5 1 vote
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This chicken is juicy, super aromatic and absolutely no one will refuse to even try a piece. The smell when baking makes you feel crazy hungry ūüôā

This is a perfect recipe. The marinate itself is a perfect addition.

It’s great for everyday dinner or for dinner with friends.


  • 8 chicken thighs
  • 2 teaspoons Chinese five-spice
  • 200 g basmati rice¬†
  • 1 thumb-sized piece of ginger¬†
  • 2 tablespoons tomato ketchup (or spicy sauce)¬†
  • 1 tablespoon soy sauce¬†
  • 1 tablespoon runny honey¬†
  • 1 tablespoon sesame seeds¬†
  • 2 cloves of garlic¬†
  • 1‚Äď2 fresh chillies¬†
  • 1/2 bag of kale¬†
  • garden peas
  • sesame oil¬†
  • 2 large eggs

How to make it

  1. Preheat the oven to 180¬įC/350¬įF/gas 4.¬†¬†
  2. Place the chicken thighs in a roasting tray, sprinkle over the five-spice and a good pinch of salt and toss together until evenly coated. Cover with tin foil and cook for around 50 minutes, or until tender.
  3. Meanwhile, cook the rice according to packet instructions, then drain, spread out on a tray and leave to cool. 
  4. Peel the ginger, finely grate into a small bowl and mix with the ketchup, soy sauce and honey to make a glaze. 
  1. When chicken is ready, remove the foil from the tray, then coat it with some of the glaze, and either return them to the oven for a final 30 minutes, or until golden, turning and brushing with more glaze every 5 to 10 minutes to use it all up and make them super sticky. Evenly sprinkle over the sesame seeds from a height after adding your last bit of glaze.
  2. When the thighs are nearly ready, peel and slice the garlic with the chilli and put them into a large frying pan or wok on a medium heat with some oil. Get them lightly golden, keeping them moving around the pan, then add the rice and let it heat through. 
  1. Remove the chicken from the tray and put it to one side and pour 200ml of water into the tray. 
  2. Boil and simmer for 5 minutes, scraping up all the sticky bits from the bottom of the tray and mix the sauce into the rice. 
  3. Push the rice to one side of the pan and crack the egg into the gap and also add kale and garden peas. Stir it around so it starts to scramble and cook, then toss through the rice. 

Season to perfection and serve everything right away.



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