Teriyaki Chicken, Vegetable & Rice Tray Bake
What You Will Need
Ingredients
- 2 C jasmine rice rinsed
- 1 red capsicum sliced
- 1 yellow capsicum sliced
- 1 carrot cut into sticks
- 3 spring onions sliced and separate green from white
- 600 g chicken thigh fillets (skinless)
- 1 broccoli cut into small florets
- 1 C shelled edamame beans
- 2 tbsp Lee Kum Kee Pure Sesame Oil
- 2¼ C chicken stock heated
- 2 tbsp sesame seeds lightly toasted in a dry frying pan (use black, white or a mix)
Sauce Mix
- Teriyaki Sauce
- 100 mL Lee Kum Kee Premium Soy Sauce
- ¼ C mirin
- 2 tbsp white sugar
- 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 2 cloves of garlic crushed
- 3 cm fresh ginger finely grated
- 3 tsp cornflour mixed with 2 tbsp cold water
Made with
Lee Kum Kee products
How to make it
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Heat the oven to 200°C (fan 180°C). Lightly oil a large, deep-sided roasting tray.
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To make the teriyaki sauce, in a small saucepan over medium heat, combine the soy sauce, mirin, oyster sauce, sugar, garlic, and ginger. Bring to a simmer. Stir in the cornflour slurry and cook for 1–2 minutes until slightly thickened. Remove from heat.
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Scatter the rinsed rice evenly over the base of the tray. Top with the sliced capsicums, carrot, and white part of the spring onions. Nestle the chicken over the vegetables. Drizzle with sesame oil and pour the teriyaki sauce evenly over the top.
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Carefully pour the hot chicken stock into the tray, ensuring the rice is submerged. Cover the tray tightly with foil. Bake for 30 minutes.
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Remove the foil and top with the broccoli and edamame. Bake uncovered for a further 10–15 minutes.
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Scatter with green spring onion slices and toasted sesame seeds. Serve from the tray.