| Prep Time | 15 |
| Cook Time | 55 |
| Servings |
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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
Ingredients
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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