Lemongrass & ginger baked chicken rice
Fragrant baked rice with tender chicken, this recipe is a grab-and-cook meal which means you can prep it in advance ready to cook whenever needed. Simple and delicious
-
Prep:10 mins
Cook:40 mins
Plus marinating - Serves 4
- Easy
Nutrition per serving
-
kcal 503
-
fat 15g
-
saturates 4g
-
carbs 47g
-
sugars 0g
-
fibre 1g
-
protein 44g
-
salt 3.6g
Ingredients
- 2 tsp lemongrass purée
- 2 tsp ginger paste
- 1 tsp garlic paste
- 1 tbsp fish sauce
- 1 tbsp honey
- 3 tbsp dark soy sauce
- 1 lime , juiced
- 8 skinless, boneless chicken thighs
- 1 chicken stock cube
- 220g basmati rice
- 6 spring onions , finely sliced
- 1 red chilli , finely chopped
- shredded carrot, finely chopped coriander, lime wedges & chilli oil
Method
Mix the lemongrass, ginger, garlic, fish sauce, honey, soy sauce and lime juice in a bowl, then add the chicken and leave to marinate for 10 mins. If storing in the fridge or freezer, put the marinated chicken to a freezer bag, and the rice, spring onions and chilli to a separate bag. Defrost overnight in the fridge then cook as instructed.
If cooking now, heat the oven 200C/180C/gas 6. Dissolve the stock cube in 100ml boiling water, then top up with 400ml cold water. Put the rice, spring onions and chilli in a 20 x 30cm baking tray and mix. Arrange the marinated chicken on top of the rice and pour over the stock.
Cover well with tin foil and cook for 30 mins, then remove the foil and cook for a further 10 mins. Serve with shredded carrot, coriander, lime wedges and a drizzle of chilli oil for extra kick.
