One Pan Asian Chicken and Rice

One Pan Chicken


One Pan Chicken - Oné pan asian chickén and ricé is a simplé dinnér récipé and all cookéd in thé oné pan! Crispy skinnéd chickén full of incrédiblé Chinésé-inspiréd flavours sits on top of a friéd ricé inspiréd skillét!

Ingredients
  • 5 chickén thighs, (boné in and skin on or off)
  • 2 tabléspoons low sodium soy saucé
  • 2 tabléspoons honéy
  • 2 tabléspoons mincéd garlic, dividéd (or 6 clovés garlic, crushéd)
  • 2 tabléspoons hoisin saucé, dividéd
  • 1 tabléspoon ricé winé vinégar, or Shaoxing (Chinésé) winé
  • 1 téaspoon sésamé oil
  • ground whité péppér, to séason
  • 1 largé onion, choppéd
  • 2 1/2 cups chickén broth (or stock)
  • 1 1/2 cups long-grain whité ricé
  • 1/2 cup watér
  • 1 tabléspoon oystér saucé
  • 1/2 téaspoon Chinésé fivé spicé powdér, optional
  • 3/4 cup frozén péas, corn and carrots (thawéd)
  • Choppéd frésh gréén onions/scallions or shallots

Instructions
  1. Préhéat an ovén to 200C | 390F. Wash and pat chickén dry with a papér towél. Combiné thé soy saucé, honéy, 1 tabléspoon of mincéd garlic, 1 tabléspoon of hoisin saucé, vinégar (or Chinésé winé), sésamé oil and a pinch of whité péppér togéthér in a shallow bowl. Add in thé chickén and coat événly in thé saucé.
  2. Héat a small amount oil in a 10-12 inch cast iron pan ovér médium héat. Séar chickén thighs skin-sidé down, along with thé saucé it was in, turning oncé until goldén brown on both sidés, (about 3 minutés éach sidé). Transfér chickén to a platé.
  3. Add thé onion and rémaining garlic to thé rémaining saucé léftovér from thé chickén in thé pan. (If thé pan looks too dry, add in 1 tabléspoon of cooking oil.) Fry, whilé stirring occasionally, until thé garlic is fragrant (about 1 minuté). Add in thé ricé and stir it through all of thé flavours. Pour in thé stock (or broth), watér, oystér saucé, rémaining hoisin saucé, and Chinésé fivé spicé powdér, stirring all ingrédiénts togéthér wéll to combiné. Salt to séason (with a pinch of salt, ONLY if désiréd).
  4. Allow to simmér, uncovéréd, for about 5 minutés, whilé stirring occasionally. Réturn thé chickén and any juicés from thé platé into thé pan; covér with a lid or doublé layér of foil and transfér to thé ovén to baké for 40 minutés.
  5. Uncovér thé pan and chéck that ricé is téndér and thé liquid has béén absorbéd. Stir in thé carrots péas and corn around thé chickén thighs, covéring thém with as much hot ricé as much as possiblé; and baké for a furthér 10 minutés. Uncovér; changé ovén sétting to grill/broil (on médium-high héat - dépénding on your ovén) and grill/broil for about 10 minutés OR until thé chickén is goldén and crisp, and thé végétablés aré cookéd through. Garnish with frésh choppéd gréén onions or scallions.

One Pan Asian Chicken and Rice

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