From Donna Hay’s new book, The Fast Five: shortcuts to deliciousness comes this tasty Sticky Ginger Chicken Bowl, perfect for mid-week dinners where time isn’t on your side but you don’t want to compromise on flavour!

INGREDIENTS – Serves 4

6 x 125g chicken thigh fillets, trimmed and cut into thirds

4 cups (560g) cooked quinoa

¼ cup (70g) store-bought pickled ginger, chopped and 2 tablespoons pickled ginger liquid reserved

2 bok choy, halved and blanched

700g broccolini (sprouting broccoli), trimmed, halved and blanched

thinly sliced green onion (scallion), shiso leaves and extra store-bought pickled ginger, to serve

sticky ginger sauce  

½ cup (125ml) pure maple syrup

¼ cup (60ml) soy sauce

2 tablespoons thinly sliced fresh ginger

3 cloves garlic, finely grated

2 tablespoons grapeseed oil, plus extra for drizzling

2 teaspoons sesame oil

METHOD

Preheat oven to 220°C (440°F). 

To make the sticky ginger sauce, combine the maple syrup, soy sauce, fresh ginger, garlic, grapeseed oil and sesame oil. 

Place the sticky ginger sauce in a small saucepan over high heat. Cook for 4–5 minutes or until slightly thickened. Remove from the heat, add the chicken and mix to coat.

Place the chicken on a baking tray lined with non-stick baking paper and top with any remaining sticky ginger sauce. Drizzle with the extra oil and bake for 20–25 minutes or until golden and starting to caramelise. 

Combine the quinoa, pickled ginger and pickled ginger liquid. 

To assemble, divide the pickled ginger quinoa between bowls. Top with the sticky ginger chicken, bok choy, broccolini, green onion, shiso and the extra pickled ginger.

Photography: Chris Court
Recipe and styling: Donna Hay

The Fast Five: shortcuts to deliciousness by Donna Hay

Published by Fourth Estate, an imprint of HarperCollins, £25