Mongolian Chicken Baked Fried Rice Recipe

Weve joined two takeaway favourites to create this easy tray bake recipe. The rice has all the flavours of fried rice minus the effort, and the chicken is painful and perfectly salty-sweet thanks to the hoisin sauce.

The ingredient of Mongolian Chicken Baked Fried Rice Recipe

• 500g chicken thigh fillets excess fat trimmed cut into 3cm pieces
• 1 tbsp vegetable oil
• 60ml 1 4 cup hoisin sauce
• 300g 1 1 2 cups long grain white rice
• 1 brown onion cut into thin wedges
• 2 green shallots white ration cut into 2cm lengths green ration thinly sliced
• 500ml 2 cups chicken amassing
• 1 tbsp soy sauce
• 2 garlic cloves crushed
• 2 tsp finely grated ginger
• 1 2 tsp chinese five spice
• 100g snow peas halved crosswise

The Instruction of mongolian chicken baked fried rice recipe

• preheat oven to 200c 180c adherent forced tally up the chicken oil and 2 tbsp of the hoisin sauce in a large bowl toss to coat set aside
• place the rice onion and the white portion allocation of the shallot in a 5cm deep 25cm x 32cm base measurement baking dish intensify the stock soy sauce garlic ginger five spice and permanent hoisin sauce in a jug pour into the dish and raise a fuss to count up the ingredients spreading out evenly
• arrange the chicken something like peak of the rice mixture cover the dish tightly next foil and bake for 35 minutes uncover and cook for a supplementary new 10 to 15 minutes or until liquid is absorbed and the chicken has browned slightly use a fork to fluff the rice
• place the snow peas in a heatproof bowl and cover in the same way as boiling water stand for 2 minutes then drain
• scatter the snow peas more than the fried rice along afterward the green part of the shallots to serve

Nutritions of Mongolian Chicken Baked Fried Rice Recipe

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