To help living plastic-free a little easier, we’ve teamed up with waste-free wholefoods store The Source Bulk Foods, to share a series of recipes that can be easily prepared without the use or waste of any plastic.

This one-pot recipe is an easy weekday dinner, and covers all the macros without requiring any plastic packaging. If you’re plant-based you can swap the chicken for tempeh, use coconut oil instead of butter and use organic vegetable stock rather than chicken.

Ingredients

250g Organic Multigrain Rice from The Source Bulk Foods
1 onion, roughly chopped
2 garlic cloves, crushed
Thumb of ginger, minced
1 tsp Chinese five spice
1/2 tsp crushed chilli medium heat 1 tsp
whole cumin seeds
1 whole star anise
1.5L organic chicken stock

2 organic chicken thighs with skin or 4 slices of tempeh
2 tbs butter
1/4 cup gochujang
1 tbs organic tamari
1 tbs garlic, crushed
1 tbs ginger, minced
2 tbs honey
1 tbs organic apple cider vinegar 3 tbs
organic olive oil

Method

Preheat oven to 180˚C fan forced.

To make the marinade, place all the marinade ingredients in a bowl and mix, then add in the chicken or tempeh and leave for 30 minutes. It does taste better if you can leave it a little longer.

While the chicken or tempeh is marinating, place a medium pot (or a clay pot if you have one) on medium heat and add the onion, garlic and ginger.

When they start to brown, add whole cumin seeds, crushed chilli, star anise and Chinese five spice and cook until fragrant.

Add The Source Bulk Foods Organic Multigrain Rice, stirring to release a little of its flavour.

Next, add the stock and a little salt. Place lid on and put into preheated oven for 35-40 minutes.

Place a fry pan on medium high heat with oil.

If using chicken, remove it from the marinade and place it in the fry pan, skin side down. Cook for roughly 10 minutes, until the skin has rendered out the fat. For tempeh, remove it from the marinade and cook for 4 minutes on each side in the fry pan. Be sure to paint more of the sauce on each side during cooking time.

When cooked, remove the pot from the oven and place the chicken or tempeh in, along with the leftover sauce and juices from the pan. Place lid on and return to oven for a further 5 to 10 minutes, or until most of the liquid has cooked away.

To serve, top with a small amount of kimchi, a tablespoon of organic black sesame seeds, and some chopped fresh coriander.

To stock up on the ingredients required for this recipe, and other zero waste wholefoods and sustainable homewares, pop in to your local store or visit thesourcebulkfoods.com.au