8-10chicken thighsskinless and boneless (but however you like it!)
1tbspminced garlic
1tbspgrated ginger
1dollopsweet chilli sauce
1dollopOyster sauce
2cupsmedium grain rice
1cupchicken stock
1bunchAsian greens
1handfulsnow peas or beans
1bunchbroccolini
Instructions
Marinate the chicken for a few hours in the garlic & ginger and any sauces you can lay your mitts on. I ran out of time so just made the marinade and poured straight onto chicken into a cold roasting pan. Cover tightly with foil and bake at 180 for an hour
After an hour take the foil off and add in two cups of rice with an extra cup of chicken stock and stir through two make sure the rice is in liquid cook for a further 40 mins
Chop whatever asian greens you like: I have used Broccolini and beans as well as bok choy and snow peas and both times were excellent. Add on top of the roasting dish and give about 10 mins to wilt (less if just leafy greens or more if you have broccolini)
You could sprinkle with fresh coriander or just as is. Enjoy!