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One-pan sticky chicken and 'fried' rice
One-pan sticky chicken and 'fried' rice
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Prep Time:
740 minutes
Cook Time:
80 minutes
Total Time:
820 minutes
Delicious Sticky Chinese Chicken and 'Fried' Rice baked together for easy prep and big flavors. Prep ahead for best taste.
Ingredients:
  • 65.63 gm light soy sauce
  • 89.38 gm honey
  • 1 tsp lemon rind, finely grated
  • 42.00 gm lemon juice
  • 1 tsp sesame oil
  • 8 small chicken thigh cutlets (skin on), trimmed
  • 18.40 gm vegetable oil
  • 1 brown onion, cut into thin wedges
  • 2 celery stalks, finely chopped
  • 1 carrot, finely chopped
  • 2cm piece fresh ginger, finely grated
  • 678.30 gm chicken style liquid stock
  • 266.00 gm jasmine rice
  • 125.00 ml frozen peas
  • 2 green onions, diagonally sliced
  • Fresh coriander sprigs, to serve
Instructions:
  • In a jug, mix together soy sauce, honey, lemon rind, lemon juice, sesame oil, and half of the garlic. Place the chicken in a large, shallow glass or ceramic dish and pour over the marinade, making sure to coat the chicken well. Cover and refrigerate for 4 hours or overnight, remembering to turn the chicken occasionally.
  • Heat your oven to 180C (160C fan-forced).
  • Take the marinated chicken out and gently dry it with paper towel. Heat oil in a large 30cm round (12-cup-capacity) flameproof, ovenproof dish over medium heat. Brown the chicken by cooking it for 3 minutes, turning occasionally, until all sides are golden. Place the chicken on a plate.
  • Sauté onion for 3 minutes, then add celery and carrot. Sauté until starting to soften. Add ginger and remaining garlic, cook until fragrant. Stir in the stock.
  • Place the chicken back into the dish and cover it tightly with a lid or foil to lock in the flavors. Bring it to a boil, then transfer the dish to the oven and bake for 40 minutes. Uncover the dish, move the chicken to a plate, and mix in the rice. Cover it back up and bake for an additional 10 minutes. Add in the peas and return the chicken to the dish.
  • Place the dish in the oven without a cover and bake for 15 to 20 minutes until the chicken is golden brown, fully cooked, and the rice is tender. Sprinkle with fresh green onion and coriander before serving.

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