Honey Lemon Chicken With Fried Rice

Chicken & rice are a very nice combination as a base for a meal.  When you add vegetables this will certainly give you a more healthy meal.  The depth of flavour for this meal comes from the marinade when preparing the chicken.  Honey and lemon provide a lovely sweet & sour offset.  Mix through soy sauce and this makes for an added savoury taste.

The chicken is marinated in a beautiful savoury sweet honey, soy & lemon sauce.  The lemon provides a subtle undertone & flavour.  Baked with vegetables & rice for a wonderful tasty, hearty chicken & rice meal.

This is not a quick meal to make and ideally the chicken is marinated well in advance to allow the best depth of flavour.  So with a little preparation you can create a really wonderful tasty meal that may soon become a favourite.

Print Recipe

Honey Lemon Chicken With Fried Rice

Prep Time

15 minutes

Cook Time

85 minutes

Servings

people

Ingredients

• 8 Chicken Fillets thigh fillets
• 1 tbsp Olive Oil
• 1 Brown Onion diced
• 2 stalks Celery thinly sliced
• 1 large Carrot diced
• 1/2 tbsp Ground Ginger
• 1 clove Garlic crushed
• 2 2/3 cups Chicken Stock
• 1 1/3 cups Jasmine Rice
• 1/2 cup Frozen Peas
• 2 Spring Onions sliced

Honey Lemon Marinade

• 1/4 cup Soy Sauce
• 1/4 cup Honey
• 1 tsp Lemon Zest
• 2 tbsp Lemon Juice
• 1 tsp Sesame Oil
• 1 clove Garlic crushed

Prep Time 15 minutes Cook Time 85 minutes Servings people Ingredients 8 Chicken Fillets thigh fillets 1 tbsp Olive Oil 1 Brown Onion diced 2 stalks Celery thinly sliced 1 large Carrot diced 1/2 tbsp Ground Ginger 1 clove Garlic crushed 2 2/3 cups Chicken Stock 1 1/3 cups Jasmine Rice 1/2 cup Frozen Peas 2 Spring Onions sliced Honey Lemon Marinade 1/4 cup Soy Sauce 1/4 cup Honey 1 tsp Lemon Zest 2 tbsp Lemon Juice 1 tsp Sesame Oil 1 clove Garlic crushed

Instructions

1. First make the marinade by adding soy sauce, honey, lemon zest, lemon juice, sesame oil & garlic to a large bowl. Stir to mix through.
2. Add chicken pieces to bowl and mix through marinade.
3. Cover wityh cling wrap and place in refrigerator for a few hours (overnight if possible) to marinate.
4. Pre-heat a fan forced oven to 160°C (320°F).
5. Remove chicken from refrigerator and place in a large flameproof baking dish.
6. Place baking dish on a stove over medium high heat. Cook chicken for a few minutes until browned on both sides. Remove from baking dish and set aside.
7. Add onion to baking dish and cook for about 4 minutes until softened.
8. Add carrot & celery and cook for a further 3 minutes or so.
9. Add ground ginger & garlic and cook for a further minutes until fragrant.
10. Add chicken stock and stir to mix through.
11. Return chicken to baking dish, cover with foil and bring to boil.
12. Remove from heat and transfer to oven and bake for about 40 minutes.
13. Remove baking dish from oven, remove chicken pieces and set aside.
14. Add rice to baking dish, cover with foil, return to oven and bake for a further 10 minutes.
15. Remove from oven add frozen peas and stir to mix through.
16. Return chicken to baking dish and bake, uncovered for a further 15 minutes or so, until chicken is cooked through.
17. Remove from oven, garnish with spring onion and serve.