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.
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
Review
Print
Collect
Pages