Chicken Vegetable and Cashew Tray Bake
What You Will Need
Ingredients
- 1½ C brown rice
- 600 g chicken thigh fillets (skinless)
- 1 red capsicum cut into chunks
- 1 yellow capsicum cut into chunks
- 1 red onion cut into wedges
- 1 broccoli cut into florets
- 2 tbsp neutral oil
- 3 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 1 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tbsp Honey
- 2 cloves of garlic crushed
- 2 cm fresh ginger grated
- 1 tsp Lee Kum Kee Pure Sesame Oil
- ¾ C roasted cashew nuts
- 2 spring onions finely sliced
- 1 tbsp sesame seeds lightly toasted
Made with
Lee Kum Kee products
How to make it
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Rinse the rice and cook according to packet instructions.
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Heat the oven to 200°C bake. Line a large shallow roasting tray with baking paper. Place the chicken, capsicum, red onion and broccoli in a large bowl.
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Combine the oil, oyster sauce, soy sauce, honey, garlic, ginger and sesame oil in a small bowl. Pour the sauce over the chicken and vegetables and toss well to coat.
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Spread everything out in a single layer in the prepared baking tray.
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Roast for 20 minutes, then turn the chicken and vegetables. Scatter over the cashews and return to the oven for a further 8–10 minutes, until the chicken is cooked through and the vegetables are tender with slightly caramelised edges.
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Scatter with the spring onions and sesame seeds and serve.