Sticky Chinese chicken and fried rice cooked in the same pan in the oven Yes sir, no stir, four plates full! Start this recipe a day ahead to maximise flavour.
- Combine soy sauce, honey, lemon rind and juice, sesame oil and 1/2 the garlic in a jug. Place chicken in a large, shallow glass or ceramic dish. Pour over marinade. Turn to coat. Cover. Refrigerate for 4 hours, or overnight, turning chicken occasionally.
- Preheat oven to 180C/160C fan-forced.
- Remove chicken from marinade. Pat dry with paper towel. Heat oil in a large 30cm round (12-cup-capacity) flameproof, ovenproof dish over medium heat. Cook chicken, turning, for 3 minutes or until browned all over. Transfer to a plate.
- Add onion to dish. Cook, stirring, for 3 minutes. Add celery and carrot. Cook, stirring occasionally, for 3 minutes or until just starting to soften. Add ginger and remaining garlic. Cook for 1 minute or until fragrant. Stir in stock.
- Return chicken to dish. Cover with lid or tightly with foil to prevent steam escaping. Bring to the boil. Carefully transfer dish to oven. Bake for 40 minutes. Remove lid or foil. Transfer chicken to a plate. Stir in rice. Cover. Bake for a further 10 minutes. Stir in peas. Return chicken to dish.
- Bake, uncovered, for 15 to 20 minutes or until chicken is browned and cooked through and rice is tender. Serve topped with green onion and coriander.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set