Sticky Chicken and Fried Rice Tray Bake
Course
Main Dish
Cuisine
Asian
Servings
Prep Time
4
15
Cook Time
55
Servings
Prep Time
4
15
Cook Time
55
Ingredients
1
cup
basmati rice
uncooked
1/2
cup
salt-reduced liquid chicken stock
1
cup
water
2
tbsp
tamari
(gluten free soy)
1
tsp
sesame oil
500
g
chicken thigh fillets
trimmed and chopped
2
tsp
honey
2
cloves
garlic
minced
2
tsp
fresh ginger
minced
2
spring onions
sliced
1
cup
frozen peas
defrosted
2
free ranged eggs
beaten
Instructions
Preheat oven to 200C.
Place rice in a deep baking dish with stock, water, half of the tamari and all of the sesame oil. Cover with foil and cook for 30 minutes.
Meanwhile marinate the chicken in honey, the remaining tamari, garlic and ginger.
After the rice has been cooking for 30 minutes, remove from the oven and stir through the spring onions and peas.
Make four holes in the rice and pour a little beaten egg into each hole. Place the chicken on top of the rice.
Return to the oven and cook for a further 20-25 minutes or until the chicken is cooked through.
Toss the rice and chicken together to combine with the egg.
Divide between four bowls to serve.
Leftovers can be stored in an airtight container in the fridge for 2-3 days, or freeze for up to 3 months.
Recipe Notes
392 calories per serve
Print Recipe
Sticky Chicken and Fried Rice Tray Bake
Votes:
911
Rating:
3.34
You:
Rate this recipe!
Course
Main Dish
Cuisine
Asian
Prep Time
15
Cook Time
55
Servings
Ingredients
1
cup
basmati rice
uncooked
1/2
cup
salt-reduced liquid chicken stock
1
cup
water
2
tbsp
tamari
(gluten free soy)
1
tsp
sesame oil
500
g
chicken thigh fillets
trimmed and chopped
2
tsp
honey
2
cloves
garlic
minced
2
tsp
fresh ginger
minced
2
spring onions
sliced
1
cup
frozen peas
defrosted
2
free ranged eggs
beaten
Course
Main Dish
Cuisine
Asian
Prep Time
15
Cook Time
55
Servings
Ingredients
1
cup
basmati rice
uncooked
1/2
cup
salt-reduced liquid chicken stock
1
cup
water
2
tbsp
tamari
(gluten free soy)
1
tsp
sesame oil
500
g
chicken thigh fillets
trimmed and chopped
2
tsp
honey
2
cloves
garlic
minced
2
tsp
fresh ginger
minced
2
spring onions
sliced
1
cup
frozen peas
defrosted
2
free ranged eggs
beaten
Votes:
911
Rating:
3.34
You:
Rate this recipe!
Instructions
Preheat oven to 200C.
Place rice in a deep baking dish with stock, water, half of the tamari and all of the sesame oil. Cover with foil and cook for 30 minutes.
Meanwhile marinate the chicken in honey, the remaining tamari, garlic and ginger.
After the rice has been cooking for 30 minutes, remove from the oven and stir through the spring onions and peas.
Make four holes in the rice and pour a little beaten egg into each hole. Place the chicken on top of the rice.
Return to the oven and cook for a further 20-25 minutes or until the chicken is cooked through.
Toss the rice and chicken together to combine with the egg.
Divide between four bowls to serve.
Leftovers can be stored in an airtight container in the fridge for 2-3 days, or freeze for up to 3 months.
Recipe Notes
392 calories per serve