This Sticky Chicken & Fried Rice Tray Bake is a fantastic and convenient way to enjoy a flavour filled and healthy Asian-inspired meal. It’s a great “all-in-one” option, making it perfect for busy weeknights.
Whether you’re a seasoned cook or a kitchen newbie, this chicken thigh recipe from The Healthy Mummy App is sure to impress your family and friends with its deliciousness and simplicity. Tender and juicy chicken thighs are marinated in a delicious blend of soy sauce, ginger, garlic, and sesame oil.
Compared to takeout fried rice, this homemade version allows you to control the ingredients, reducing the amount of oil and sodium while boosting the protein and vegetable content.
This recipe is a perfect ‘fakeaway’ meal. Using only one pot, taking 15 minutes to prepare and under an hour to cook. It’s a great recipe to make ahead of time and reheat when you’re ready to eat.
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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
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Instructions
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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.
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Meanwhile marinate the chicken in honey, the remaining tamari, garlic and ginger.
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After the rice has been cooking for 30 minutes, remove from the oven and stir through the spring onions and peas.
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Make four holes in the rice and pour a little beaten egg into each hole. Place the chicken on top of the rice.
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Return to the oven and cook for a further 20-25 minutes or until the chicken is cooked through.
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Toss the rice and chicken together to combine with the egg.
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Divide between four bowls to serve.
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Leftovers can be stored in an airtight container in the fridge for 2-3 days, or freeze for up to 3 months.
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