This Asian-inspired rooster thigh recipe all-in-one’ tray bake dish is rather like a Chinese language takeaway, all within the one pot!
This rooster thigh recipe is an ideal ‘fakeaway’ meal for the weekend or midweek with out all of the energy or value. It simply takes quarter-hour to organize and cooks in below an hour.
It’s an ideal recipe to make forward of time and reheat if you’re able to eat. The right, wholesome, family-friendly meal and it’s budget-friendly too.
This rooster thigh recipe comes straight from our 28 Day Weight Loss Problem. Members have entry to hundreds of recipes, from noodles to burgers and the whole lot in between.
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Elements
- 1 cup basmati rice raw
- 1/2 cup salt-reduced liquid rooster inventory
- 1 cup water
- 2 tbsp tamari (gluten free soy)
- 1 tsp sesame oil
- 500 g rooster thigh fillets trimmed and chopped
- 2 tsp honey
- 2 cloves garlic minced
- 2 tsp recent ginger minced
- 2 spring onions sliced
- 1 cup frozen peas defrosted
- 2 free ranged eggs crushed
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Directions
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Place rice in a deep baking dish with inventory, water, half of the tamari and all the sesame oil. Cowl with foil and cook dinner for half-hour.
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In the meantime marinate the rooster in honey, the remaining tamari, garlic and ginger.
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After the rice has been cooking for half-hour, take away from the oven and stir by the spring onions and peas.
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Make 4 holes within the rice and pour somewhat crushed egg into every gap. Place the rooster on high of the rice.
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Return to the oven and cook dinner for an extra 20-25 minutes or till the rooster is cooked by.
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Toss the rice and rooster collectively to mix with the egg.
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Divide between 4 bowls to serve.
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Leftovers will be saved in an hermetic container within the fridge for 2-3 days, or freeze for as much as 3 months.
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