BAKED 5 SPICE GINGER CHICKEN WITH ASIAN GREENS

For this simple must try recipe you bake free range chicken and rice with 5 spice and fresh ginger. Served with blanched Chinese broccoli, this is an effortlessly delicious dish.

30 Minutes. Free Range. Dairy Free. Sugar Free.

Serves 2.

Ingredients 
400g Australian free range chicken thigh
1 bunch Chinese broccoli
1 tablespoon 5 spice powder
1/4 cup long grain rice
3cm ginger
1 garlic clove
1/2 tablespoon soy sauce
2 tablespoons rice wine vinegar
1/2 tablespoon kecap manis

Heat oven & prepare ingredients 
Heat oven to 200ºC on bake. Cut chicken into bite size pieces and season with salt and pepper. Peel and grate ginger, crush garlic. 

Cook chicken
Heat olive oil in an oven-proof pot or pan with a lid over a high heat. Cook chicken for 2 minutes until lightly coloured. Add garlic, ginger, 5 spice and stir fry for a further minute. Add rice and premix sauce, mix well. Add enough water to cover the rice and chicken by an extra 1cm. Stir well to combine. Put the lid on the pot and place into oven on middle rack. Cook for 20 minutes. Remove pot from oven. Do not remove the lid. Allow to cool for 10 minutes before serving.

Cook greens & serve
Bring a medium sized pot of water to the boil. Cut the Chinese broccoli into 4 lengths and blanch for 1 minute before draining. Season with salt and pepper. Serve with the chicken and rice.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

June 10, 2016 by Timothy Ryder
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