Hoisin Chicken and Broccoli Tray Bake
with Sugar Snap Peas
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Rinse the basmati rice well. Add the water (for the rice) to a medium saucepan and bring to the boil. Add the rice, stir, reduce the heat to low and cover with a lid. Cook for 10 minutes, or until the rice is tender. Remove the pan from the heat and keep covered for another 10 minutes, or until the water is absorbed.
Meanwhile, slice the free-range chicken thigh into 1cm thick strips. Place the chicken thighs in a large bowl and season with salt and pepper. Cut the broccoli into small florets, roughly chop the stems and add to the bowl. Peel and crush the garlic.
In a small bowl, mix together the garlic, hoisin sauce, honey and soy sauce. Drizzle with olive oil and add ½ of the marinade and the sesame seeds to the large bowl with the chicken and broccoli and toss to coat.
Spread the chicken and broccoli over an oven tray lined with baking paper. Place in the oven to cook for 15-20 minutes, or until the chicken is cooked through and the broccoli is tender. TIP: the broccoli will char which adds to the flavour! When cooked, remove from the oven and pour over the remaining sauce, toss to coat.
While the chicken and broccoli are in the oven, trim the ends of the sugar snap peas. In the final 10 minutes of the Basmati rice cooking time, add the sugar snap peas to the saucepan and recover with a lid. TIP: the rice and sugar snap peas will cook in the steam.
Divide the basmati rice and sugar snap peas between plates and top with the hoisin chicken and broccoli. Sprinkle over the sesame seeds and roasted cashews. Enjoy!
