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Hoisin chicken with veggie egg-fried rice
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8 essential Waitrose British Chicken Thigh Fillets
4 tbsp hoisin sauce
250g wholegrain basmati rice
2 tbsp olive oil
2 large Waitrose British Blacktail Free Range Eggs, beaten
1 bunch salad onions, finely chopped
2 carrots, coarsely grated
1 large courgette, coarsely grated
100g cashew nuts, toasted
1. Preheat the oven to 180°C, gas mark 4. Place the chicken thigh fillets on a small baking tray lined with baking parchment and brush with the hoisin sauce to coat. Roast in the oven for 20-25 minutes until thoroughly cooked, there is no pink meat and they are golden and sticky. Baste with the sauce halfway through cooking.
2. Meanwhile, place the rice in a medium saucepan and cover with boiling water from the kettle. Cook for 25 minutes until tender and all the liquid has been absorbed. Turn off the heat, cover with a lid and set aside.
3. Heat 1 tsp of the olive oil in a non-stick frying pan and add half the beaten egg and swirl around the pan until cooked and set to make a very thin omelette. Remove from the pan, then add the remaining egg and repeat. Slice the cooked omelettes into very thin strips and set aside.
4. Heat the remaining oil in the frying pan and add the salad onions, carrots and courgette and stir-fry together for about 4 minutes then add the rice and toss together well, cooking for a further 2 minutes. Stir through the cashew nuts and shredded egg and season. Cut the chicken into strips. Spoon the rice into bowls and top with the chicken and extra juices from the roasting tin spooned over to serve.
Typical values per serving: