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Chinese-Inspired Chicken with Creamed Coconut Rice


Preparation Time
20 minutes

Cooking Time
25 minutes

1 - 2

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free


  • 20g ginger, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 spring onions, finely chopped
  • 1 tbsp. sesame oil
  • 2 tbsp. tamari
  • 1 tsp. Chinese five spice
  • A pinch of chilli flakes, to taste
  • A handful of cashews
  • 1 tbsp. honey, plus a little extra to drizzle
  • 2 skinless and boneless chicken thighs
  • 75g brown rice, per person (more or less to suit)
  • Seeds from 3 cardamom pods
  • 1 ½ tbsp. Lucy Bee Creamed Coconut
  • 2 tbsp. desiccated coconut


  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. Add the ginger, garlic, spring onion, sesame oil, tamari, Chinese five spice, chilli flakes, cashews and honey into a bowl and stir together.
  3. Add the chicken thighs and completely coat in the marinade. Place onto a baking tray and bake for 25 minutes or until the chicken is cooked through, turning a couple of times.
  4. While that’s cooking make the rice (following the method on the rice pack) and add the cardamom seeds, Lucy Bee Creamed Coconut and desiccated coconut along with the water, to cook.
  5. Serve straight away with some spring onions.

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