Chicken Thighs with Hoisin Rice

Posted by Beni Cook

This recipe is great if you’re having guests or you’re food prepping for the week and need leftovers.

Moist Chicken and flavorful rice……..it’s a must try.
336 kcal | 15g Fats | 16g Carbs | 29g Protein
• 2 tbsp. coconut oil
• 8 skinless chicken thighs
• 1 cup (200g) jasmine rice
• 4 spring onions, chopped
• 4 cloves garlic, sliced
• 1/3 cup (200ml) white wine
• 2 cups (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) Heat the oven to 190C (375F)
2) Heat the oil in a large pan.
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.
Pour out most of the fat from the pan, leaving about 1 tbsp in the pan.
4) Add into the pan the peeled and sliced garlic and the spring onion, fry for 1 minute.
5) Add uncooked rice and fry again for about 1 minute.
6) Pour in the wine and cook for a further 2 minutes until most of the liquid evaporates.
7) Add all ingredients of hoisin sauce, hot stock, and cranberries, bring to a boil.
8) Transfer the rice into an over-proof dish and place the chicken thighs in the center.
9) Bake in the preheated oven for 30 minutes.
10) Once cooked, divide onto 4 plates and serve, or store (once cooled) in the fridge for up to 2-3 days.
Beni Cook
Beni Cook is the Head Personal Trainer and Founder of Beyond Best. Beni is a health and fitness expert who develops individualised exercise programs that will meet your own short and long-term objectives, while providing information, advice and encouragement that will enable you to lead your healthiest life, every day.

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