Asian Chicken with Pak Choi

Turn meal times into me time with this tasty chicken dish
Asian Chicken with Pak Choi
ITP Images
Asian Chicken with Pak Choi
January 01, 2019
Preparation Time 10 minutes
Cooking Time 25 minutes
Serves 1

RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton
PROP STYLING BY Katelyn Allegra, Cassandra Upton & Sophia-Maria Eygelaar


60ml rice vinegar
3 tbsp soy sauce
1 tbsp spinneysFOOD Organic Honey
3 tbsp sesame oil, divided
4 tbsp tomato ketchup
1 clove garlic, minced
1cm piece of spinneysFOOD Organic Ginger, minced
150g chicken thighs
70g spinneysFOOD Organic Pak Choi, chopped
1 tbsp chopped spring onion
½ red chilli, sliced
1 tsp sesame seeds, toasted


  • 1

    Heat the oven to 200°C, gas mark 6

  • 2

    In a small saucepan, bring the vinegar, soy sauce, honey, 2 tbsp of the sesame oil, tomato ketchup, garlic and ginger to a simmer. Continue to simmer for a few minutes

  • 3

    Place the chicken pieces on a baking tray. Brush the chicken with the sauce, then bake in the oven for 20-25 minutes. Brush the pieces with the sauce every 5-10 minutes

  • 4

    Heat a large wok or saucepan to medium high, add the rest of the sesame oil and flash-fry the pak choi

  • 5

    Once the chicken is cooked, remove from the oven and serve along with the pak choi, garnished with spring onion, red chilli and sesame seeds


Try making this deliciously rich and aromatic Southeast Asian crowd-pleaser at home. Chicken is slowly simmered in a home-made rendang paste featuring coconut, lemongrass and galangal, before being topped with a fresh coconut sambal
Marinate chicken in a blend of coriander, cumin and cardamom before slow-cooking, and serving with hummus, flatbreads and a home-made chermoula.
A family favourite in the Philippines, this soya-sauce-based dish is the perfect complement to freshly steamed rice
These warm, sweet and sticky chicken wings make an ideal sharer