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Chinese chicken with vegie rice

  • 4 Servings


  • 1/2 cup hoisin sauce
  • 1/4 cup golden syrup
  • 1 tablespoon sesame seeds
  • 1kg chicken wings
  • 1 1/2 cups white long-grain rice
  • 2 teaspoons vegetable oil
  • 1 medium red capsicum, thinly sliced
  • 50g snow peas, trimmed, thinly sliced


  • 1
    Combine hoisin sauce, golden syrup and sesame seeds in a glass or ceramic bowl. Add chicken. Toss to coat. Cover. Refrigerate for 2 hours, if time permits.
  • 2
    Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Remove chicken from marinade. Place on prepared tray. Bake for 20 to 25 minutes or until chicken is golden and cooked through.
  • 3
    Meanwhile, cook rice following packet directions. Transfer to a bowl. Add oil, capsicum and snow peas. Stir to combine. Season with pepper. Divide rice between plates. Top with chicken wings. Serve.

Source: taste.com.au


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