Chicken Thighs with Hoisin Rice

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Chicken thighs are a much cheaper alternative to breast meat and are really flavoursome. This recipe combines  hoisin and a pinch of chilli for a delicious sweet sauce with a little kick.

Complete with carbs this recipe is really good on calories – less than 400 per serving – and is very simple to make. I am sure these amazinf oriental flavours will have you returning to this recipe time and time again!

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Chicken Thighs with Hoisin Rice

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5 from 2 reviews

  • Author: Rachel Wilcock
  • Total Time: 55 minutes
  • Yield: 8 1x
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Description

Sweet yet spicy chicken dish

Ingredients

Scale

2 tbsp. coconut oil

8 skinless chicken thighs (skin off)

200g jasmine rice

4 spring onions, chopped

4 cloves garlic, sliced

200ml white wine

500ml chicken stock

4 tbsp. dried cranberries

For the sauce:
3 tbsp. soy sauce

2 tbsp. of rice vinegar

1 tbsp. of peanut butter

1 tsp. of chili flakes

1 tsp. of honey

1 tsp. of sesame oil

Instructions

  1. Preheat the oven to 190°C.
  2. In a large pan, heat the coconut oil.
  3. Season the chicken thighs with salt and pepper and fry for 5 minutes each side until golden brown, then take off the heat and transfer onto a plate.
  4. Pour out most of the fat from the pan, leaving about 1 tbsp. in the pan.
  5. Add into the pan the peeled and sliced garlic and the spring onions. Sauté for 1 minute.
  6. Add uncooked rice and fry again for about 1 minute. Pour in the wine and cook for a further 2 minutes until most of the liquid evaporates.
  7. Next, add all ingredients of hoisin sauce, hot stock, and cranberries, bring to a boil.
  8. Transfer the rice into an oven safe dish and place the chicken thighs in the center.
  9. Bake in the preheated oven for 30 minutes.
  10. Once cooked, divide between plates and serve, or store in the fridge for up to 2-3 days.

Notes

Serve with some wilted pakchoi for some extra fibre

  • Prep Time: 5
  • Cook Time: 50

Nutrition

  • Calories: 336

3 replies on “Chicken Thighs with Hoisin Rice”

Wow, wow, wow , love this , its got so many different flavours coming through and leaving it to its own devices in the oven is great ?



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