Ready in 30 minutes, this one-pot Teriyaki Chicken and rice recipe is an easy family dinner. Cooking the chicken over the rice creates amazing flavour. The kids will enjoy the chicken wings too.
Ingredients
1 x tray Steggles Fresh Chicken Wings
2 tablespoons kecap manis
2 tablespoons honey
1 tablespoon vegetable oil
2 cloves garlic, crushed
2 teaspoons minced ginger
1¼ cups Jasmine rice
1 litre (4 cups) chicken stock
2 green onions, diagonally thinly sliced
Method
Place chicken wings, kecap manis and honey in a resealable plastic food storage bag. Refrigerate for 2 hours to allow flavours to develop
Preheat the oven to 200°C/180°C fan forced. Heat oil in an ovenproof heavy-based saucepan with a lid over medium heat. Drain chicken wings and reserve marinade. Add chicken wings to saucepan and cook for 2 minutes each side or until browned. Transfer to a heatproof plate
Add garlic and ginger to pan and cook, stirring, for 1 minute or until fragrant. Scatter rice into pan and stir to evenly coat. Add stock to pan and bring to the boil. Return chicken wings to pan. Cover with a tight-fitting lid or foil and bake for 25 minutes or until chicken is cooked and rice is tender (all liquid is absorbed). Remove from oven and stand for 2 minutes
