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Lemongrass & ginger baked chicken rice
Serves 4
Easy
Prep:
Cook:
Plus marinating
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
Skip to 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 limejuiced
- 8 skinless, boneless chicken thighs
- 1 chicken stock cube
- 220g basmati rice
- 6 spring onionsfinely sliced
- 1 red chillifinely chopped
To serve
- shredded carrot, finely chopped coriander, lime wedges & chilli oil
Nutrition: per serving
- kcal503
- fat15g
- saturates4g
- carbs47g
- sugars7g
- fibre1g
- protein44g
- salt3.6g
Method
step 1
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.
step 2
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.
step 3
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.
