Prep time:

Cooking time: 30 minutes

Total time:

Serves: 4

1kg of chicken thigh fillets, diced into bite-sized pieces

For the marinade:

2tbsp soy sauce

2tsp sesame oil

2tbsp honey

1tsp of Chiu Chow chili (or use squeezed chili for even chili flakes)

2 large garlic cloves crushed

2tbsp minced ginger

2tsp sesame seeds

100g mange tout

1 lime, cut into wedges for squeezing

fresh coriander

200g Thai black rice (I found mine in Waitrose but you can use any rice you like)

For the cucumber:

1 cucumber

1tbsp rice vinegar

1tbsp soy sauce

1tsp caster sugar

½tsp chili flakes

1tsp Nigella seeds

This is a delicious, simple chicken dish that can be enjoyed by the whole family. The lime is essential for bringing out the flavour. Serving alongside the fresh cucumber gives extra pep. And by the way, bashing the cucumber isn’t just a stress reliever, slightly breaking it up means it absorbs those beautiful flavours better.

For the chicken:

  1. Combine all the marinade ingredients in a bowl. Add the chicken pieces and allow to marinate for a few mins, or longer if you can.
  2. Heat some oil in a large frying pan. Cook for 8-10 minutes. Give it a turn every few mins so it cooks evenly. Add the mange tout for the last couple of mins of cooking. Stir through so they are warmed and coated in the sauce. Sprinkle over the sesame seeds.
  3. Cook the Thai black rice as per the packet instructions – it takes about 20 mins.
  4. Serve on the black rice with a generous squeeze of lime and coriander.

For the spicy bashed cucumber:

  1. Bash the cucumber with a rolling pin, so it is slightly broken. Cut the cucumber in half lengthways, and then again so you have four quarters. Slice into chunks.
  2. Mix all the other ingredients together, add the cucumber. Serve chilled.

About Charlotte Butterworth
aka @theneedy.greedy

Charlotte is a private caterer, cookery teacher and recipe creator sharing her original recipes on Instagram and Facebook as @theneedy.greedy.
She trained as a Cordon Bleu cook, but has developed her own signature style of using lots of vegetables, big flavours and love of Mediterranean style cooking.
Charlotte runs cookery workshops and teaches individuals in her lovely kitchen in Cranbrook, helping people rediscover their culinary mojo with new ideas for delicious, healthy and easy meals for everyday and entertaining. Visit her Instagram to find her workshop schedules and to speak to her about tuition.
She also caters for everything from intimate dinners and family celebrations to drinks parties and corporate events. Charlotte is also co-founder of the Small Business Supper Club Kent, which holds monthly events to bring small business owners, creatives and sole traders together. Do contact her at
charlotte@butterworth.co.uk
for more information about catering, teaching or supper clubs.

  • words:
  • pictures: David Merewether

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