Quick Oven-Baked Chicken in Peanut XO Sauce
with Roasted Greens, Pickled Carrot and Jasmine Rice
- Soya
- Wheat
- Cereals containing gluten
- Peanut
- Cashew nuts
- Nuts
- May contain traces of allergens
No air fryer? No problem. This recipe is instead designed to be cooked just using your oven and stovetop. Cook the chicken and pea pods in the oven, then all you need to do is cook the rice and mix the sauce. You're set for a fabulous dinner!
Ingredients
4 unit(s)
British Chicken Thighs
50 grams
Vegan XO Sauce
(Contains: Soya)
32 grams
Sweet Chilli Sauce
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
150 grams
Jasmine Rice
30 grams
Peanut Butter
(Contains: Peanut May be present: Cashew nuts, Nuts)
160 grams
Young Pea Pods
1 unit(s)
Carrot
1 unit(s)
Garlic Clove
15 milliliter(s)
Rice Vinegar
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for Pickling
3 tbsp
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
b) Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
c) Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
a) Lay the chicken thighs on a baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh
b) When the oven is hot, roast on the middle shelf until browned and cooked through, 12-14 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
a) Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
b) In a medium bowl, combine the rice vinegar and sugar for pickling (see pantry for amount). Season with salt, then add the carrot. Mix together well, then set aside to pickle.
c) After a few mins, add the young pea pods to the chicken tray and cook for the remaining time, 8-10 mins.
a) While everything cooks, in a small bowl, combine the XO sauce, peanut butter, soy sauce and sweet chilli sauce.
b) Add the water and mix well until completely combined. Taste and season with salt and pepper if you feel it needs it.
c) Peel and grate the garlic (or use a garlic press).
a) Once the chicken and veg are cooked, add the garlic to the roasted greens and toss to coat. Season with salt and pepper.
a) Thinly slice the chicken thighs widthways. Share the rice between serving bowls.
b) Top with the chicken, greens and pickled carrot in separate sections.
c) Spoon the XO peanut sauce over the chicken to finish.
