Ingredients
Scale
- 2 tablespoons cornflour
- 2 tablespoons water
- 3/4 cup soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1/2 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 500g chicken breasts
- 500g stir fry mixed vegetables (ie capsicum, broccoli, carrots, snow peas, etc)
- 3 cups cooked rice
Instructions
- Preheat oven to 180°C, fan forced.
- Line a large baking pan with baking paper.
- In a small jug, stir together the cornflour and 2 tablespoons water.
- In a small saucepan over medium heat, add soy sauce, 1/2 cup water, sugar, ginger and garlic. Cover and bring to the boil. Once boiling remove the lid and cook for a further minute.
- Add the flour mix to the saucepan and stir through. Continue cooking until thickened. Remove from heat.
- Place the chicken breasts into baking pan.
- Pour 1 cup of the sauce over the chicken.
- Place the baking tray in the oven and cook for 30 minutes, or until cooked through.
- Remove chicken from oven.
- Cook vegetables following the packet directions.
- Shred chicken. This can be done easily with 2 forks.
- To the baking tray with chicken add, cooked vegetables, rice and sauce.
- Stir everything together.
- Place baking tray back in the oven and continue cooking for a further 15 minutes or until rice is heated through.
- Serve and enjoy!
- Prep Time: 15
- Cook Time: 45
