Baked hoisin chicken
2 clove(s), crushed
Skinless chicken thigh
480 g, Buy 600g, fat trimmed, hlaved
Frozen green peas
1 cup(s), (120g)
Baby spinach leaves
4 cup(s), (80g)
Cooked basmati rice
2 cup(s), (400g)
1 medium, cut into wedges, to serve
- Preheat oven to 200°C or 180°C fan-forced. Line a baking dish with baking paper. Combine soy and hoisin sauces, honey and garlic in a large bowl. Add chicken and toss to coat. Place chicken mixture in prepared dish. Bake for 45 minutes or until chicken is cooked through and golden.
- Meanwhile, boil, steam or microwave peas until just tender. Drain. Place spinach in a medium bowl and cover with boiling water. Set aside for 2 minutes. Drain and return to bowl. Stir in peas and rice.
- Divide rice mixture among plates. Top with chicken and sprinkle with coriander. Serve with lemon wedges.