All In One Sticky Sambal Chicken Thigh With Sesame Pak Choi

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Heat a large, wide-based, hob-safe oven-proof casserole dish with a drizzle of vegetable oil over a high heat

Once hot, add your chicken to the dish and cook for 3-4 min or until lightly browned

While the chicken is browning, combine your cornflour with 200ml [260ml] [340ml] boiled water

Add your gluten free soy sauce, honey, ginger & garlic paste and sambal (can't handle the heat? Go easy!) and stir it all together – this is your sambal soy stock

Wash, then, slice your pak choi in half lengthways

Trim, then slice your spring onion[s]

Reboil a kettle

Once the chicken is lightly browned, add the sambal soy stock and bring to the boil over a high heat

Once boiling, put the dish in the oven, uncovered, for 25 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened – this is your sticky sambal chicken

Add your basmati rice to an oven-proof dish with 300ml [390ml] [600ml] boiled water

Cover tightly with tin foil and put the dish on the tray in the oven for an initial 15 min

Add your pak choi and toasted sesame seeds to a large piece of tin foil (or two!) with a large splash of cold water

Scrunch the foil around the pak choi to form a tightly sealed parcel

Tip: Cooking for 3 or more? Make 2 separate parcels!

Once the rice has had 15 min, remove the tray from the oven and add the parcel[s], then return to the oven for 10-15 min or until the rice is cooked and the pak choi is tender – this is your baked rice and sesame pak choi

Use this time to clear up, set the table, have a cup of tea or simply chill!