Ingredients

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450 ml chicken stock
1 teaspoon garlic powder
390 g frozen mixed vegetables like peas, sweetcorn, carrots, green beans
4 spring / green onions sliced
1 teaspoon toasted sesame oil
600 – 800 g chicken thighs boneless and skinless
salt and black pepper to taste
60 ml soy sauce
1 ½ tablespoon rice wine vinegar or white vinegar
1 tablespoon honey or agave
300 g basmati rice soaked and rinsed well

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Instructions

Preheat the oven to 220ºC/200ºC fan/400ºF/gas 6.
In a large oven-proof dish, combine the stock, rice, garlic powder, sesame oil, and spring onions. Stir briefly and level out the rice.
Layer the frozen vegetables on top, then add the chicken thighs.
Pour about ¾ of the sauce over the chicken thighs. Cover the dish with foil and bake for 45 minutes.
After 45 minutes, uncover the dish, spoon the remaining sauce over the chicken, and bake for an additional 10-15 minutes until the chicken is fully cooked with no pink.
If the rice edges appear dry, gently push them back into the pan with a spatula. Once done, remove the thighs and stir the vegetables into the rice.

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Notes

For extra flavor, marinate the chicken in the sauce for a few hours before baking.
If you prefer a crunch, broil the chicken for a few minutes after baking to crisp the skin.
Adjust the seasoning to your preference with more salt or pepper.

Author: Sarah
Prep Time: 5 minutes
Cook Time: 60 minutes
Category: Dinner
Method: Oven
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 564
Sugar: 6g
Sodium: 1070mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 72g
Fiber: 5g
Protein: 32g
Cholesterol: 150mg