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Lemongrass & ginger baked chicken rice

Chicken thighs sit in a tray with rice and grated carrot

Lemongrass & ginger baked chicken rice

Name: Lemongrass & ginger baked chicken rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
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

Suzanne Mulholland

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

Plus marinating

A star rating of 4 out of 5.29 ratingsRate

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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

Easily doubled

Easily halved

Freezable

Egg-free

High-protein

Low sugar

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Ingredients

Nutrition

Units:

MetricUS

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

To serve

shredded carrot, finely chopped coriander, lime wedges & chilli oil

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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.

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A star rating of 4 out of 5.29 ratings

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