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One-pot Teriyaki Chicken Wings with Rice

Teriyaki Chicken with Rice dinner recipe
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Credit: Whisk Media Group
Recipe by: Steggles
www.steggles.com.au
Average: 3.3 (7 votes)
260 Collected
Difficulty
Easy
Category
Cuisine
Marinate:  2 hours
Prep:  5 min (plus marinating time)
Cook:  30 min
Serves:  4
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.

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One-pot Teriyaki Chicken Wings with Rice
Ingredients:
Method:
  1. Place chicken wings, kecap manis and honey in a resealable plastic food storage bag. Refrigerate for 2 hours to allow flavours to develop
  2. 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
  3. 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
  4. Serve sprinkled with the green onion

Reviews for One-pot Teriyaki Chicken Wings with Rice

3.285715
Average: 3.3 (7 votes)