Hoisin Peanut Chicken Tray Bake

4
Servings
10m
Prep Time
50m
Cook Time
1h
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (258.4 g)
  • Calories 443.2
  • Total Fat - 19.3 g
  • Saturated Fat - 5.9 g
  • Cholesterol - 77.5 mg
  • Sodium - 698.9 mg
  • Total Carbohydrate - 49 g
  • Dietary Fiber - 0.9 g
  • Sugars - 2.9 g
  • Protein - 16.2 g
  • Calcium - 25.6 mg
  • Iron - 1.1 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.1 mg

Step 1

Season the skin-side of chicken with salt and pepper azand sprinkle with five spice.

Step 2

Heat oil in a large, flameproof, roasting pan over a medium to high heat and add chicken, skin-side down and cook for about 5 to 6 minutes, or until golden brown and remove chicken.

Step 3

Meanwhile, combine stock, sauces, peanut butter, garlic and ginger in a large jug and mix well.

Step 4

Add stock mixture and rice to same, hot pan and arrange chicken over rice and bring to boil and then remove pan from heat and cover tightly with foil.

Step 5

Cook in a moderate oven (180C) for about 40 minutes, or until rice is tender and chicken is cooked through.

Step 6

Remove pan and stand, covered, for 5 minutes, or until liquid is absorbed.

Step 7

Sprinkle onions over bake and serve with lemon wedges.

Tips & Variations


  • TIPS - Chicken thigh cutlets are available from major supermarkets, butchers and chicken shops.
  • Medium grain rice is a round, tender and succulent grain that locks in moisture when cooked.

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