Ingredients
- 3/4 cup Lee Kum Kee Premium Soy Sauce
- 1/2 cup water
- 1/4 brown sugar
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 2 tablespoons cornflour
- 2 tablespoons water
- 500g skinless chicken breast
- 2 carrots sliced
- 1 bunch broccolini chopped into large pieces
- 100g snow peas
- 3 cups cookedbrown rice
Method
- Preheat oven to 180 degrees Celsius
- Combine soy sauce, 1/2 cup water, brown sugar, ginger and garlic into a small saucepan. Cover and bring to the boil.
- Combine cornflour and 2 tablespoons water in a small bowl.
- Once sauce is boiling add cornflour mix and stir over heat until sauce thickens.
- Place chicken fillets and vegetables into an ovenproof casserole dish with 1 cup of the sauce. Cover with foil and cook for approximately 30 minutes or until chicken is cooked through.
- Shredded chicken and add rice and remaining sauce. Mix together and place back into the oven for approximately 10 minutes or until all heated through.
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
