Five-spice chicken with brown rice

  • 20 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print


Five-spice chicken with brown rice
  • 750 gram (1½ pounds) chicken thigh fillets, sliced thinly
  • 2 clove garlic, crushed
  • 2 centimetre (¾-inch) piece fresh ginger (10g), grated
  • 2 teaspoon five-spice powder
  • 2 tablespoon honey
  • 2 tablespoon kecap manis
  • 2 tablespoon peanut oil
  • 1 medium red onion (170g), sliced thinly
  • 1 1/2 cup (300g) brown medium-grain rice
  • 2 1/4 cup (560ml) water
  • 150 gram (4½ ounces) green beans, halved lengthways, chopped coarsely
  • 115 gram (3½ ounces) baby corn, halved lengthways


Five-spice chicken with brown rice
  • 1
    Combine chicken, garlic, ginger, five-spice, honey and kecap manis in medium bowl; cover, refrigerate 1 hour or overnight.
  • 2
    Wash rice with cold water until water runs clear; drain well.
  • 3
    Combine oil, onion, rice, the water and undrained chicken mixture in 2.5-litre (10-cup) rice cooker; secure lid. Cook, stirring occasionally, about 30 minutes or until cooker automatically switches to keep warm.
  • 4
    Add beans and corn to cooker; secure lid. Switch to keep warm; stand 20 minutes. Stir vegetables through rice; season to taste.


Recipe not suitable to freeze. Kecap manis is a sweet, thick soy sauce and is available from Asian grocery stores or in the Asian section of large supermarkets.

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