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Chicken Thighs with Hoisin Rice

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


Sweet yet spicy chicken dish



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


  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.


Serve with some wilted pakchoi for some extra fibre

  • Prep Time: 5
  • Cook Time: 50


  • Calories: 336