• 140g Chicken Thigh Chicken Thigh, skinless, roasted
• 120g brown rice Brown Rice, boiled
• 80g pak choi Pak Choi
• 80g red pepper Red Pepper
• 25g hoisin sauce Hoisin Sauce
• 15g spring onions Spring Onions
• 3g garlic Garlic
• pinch of Chinese five-spice
• 40g cucumber Cucumber

1. 1

   Prep everything first: wash and trim the pak choi and peppers, then measure out the sauce ingredients.

2. 2

   Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.

3. 3

   Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.

4. 4

   Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.

5. 5

   Meanwhile, steam or stir-fry the pak choi and peppers for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: brown rice first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the cucumber.

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