2 Servings 35 min Cook
1/2 Cup Brown Rice
1 3/4 Cup Water
3 Thigh, bone removed Chicken Thigh
5 1 Tsp Chinese Five Spice Blend Grinder
1 Dash Salt
1 Dash Pepper
3 Tsp Vegetable Oil
2 1/2 Tbsp Ginger Root
2 Clove Garlic
1/2 Pepper Red Peppers
1 Tbsp Heinz Tomato Ketchup
1 Tbsp Soy Sauce
1 Tbsp Honey
5 Cup Spinach
1 Large Scallions
Combine the rice and water in a pot with a lid over high heat and bring to the boil.
Once boiling reduce the heat to low and simmer for 15-20 minutes or until tender with a slight bite.
Meanwhile, slice the chicken thighs into fine strips (approx 1/4" thick).
Add the chicken and five spice to a bowl and stir with a spoon to coat the chicken evenly and thoroughly.
Season with salt and pepper
Heat the vegetable oil in a large non-stick pan (with a lid) on a medium heat.
When hot, add the chicken and cook for 2-3 minutes until starting to brown slightly
Reduce the heat to low, cover with a lid and simmer for another 7-10 minutes or until nearly cooked through
Meanwhile, peel the ginger with the edge of a spoon and finely chop or grate.
Peel and finely dice or grate the garlic.
Slice the chilli in length halfways, deseed by scraping the seeds out with a teaspoon and chop finely
Combine the ginger, chilli, tomato ketchup, soy sauce and honey (add the chilli seeds if you like it hot).
Remove the lid from the chicken and add the sticky sauce.
Raise the heat to medium and cook for a further 1-2 minutes until a sticky sauce has formed.
Meanwhile, wash and finely chop the spinach by bunching it up and finely slicing
Once the rice has cooked, drain and set aside reserving the pot.
Add the chopped spinach and 2 tbsp water and return the pot to a medium heat, stirring to mix.
Season to taste
Finely slice the spring onion.
Serve the sticky chicken over the brown rice and spinach.
Sprinkle with the spring onion and serve.
