Marinated Chicken Thighs & Veggies Stir-Fry
A delicious crispy chicken thigh recipe with veggies and brown rice.
Ingredients
- 300 g brown rice
- 4 pcs boneless chicken thighs
Marinade:
- 2 tbsp soy sauce
- ½ lemon
- 1 tbsp brown sugar
- a few pepperoncini flakes
Stir fried vegetables:
- 1 small carrot
- 1 small parsnip
- ½ onion
- 20 ml cooking oil
- 1 tsp soy sauce
Instructions
- For the marinade, mix the soy sauce with the juice of half a lemon, the brown sugar, and the pepperoncini flakes.
- Add the chicken, coat well with the marinade and leave to marinate for about 30 minutes.
Preparing the Vegetables and Rice:
- Rinse and boil the brown rice in slightly salted water.
- Sear the boneless chicken thighs in a pan over a high heat.
- Take off the stove and cook in the oven at 180°C (356°F) for another 25 minutes.
- In the meantime, sauté the julienned (i.e. thinly sliced) vegetables in hot oil, and add the rice along with a touch of soy sauce.
- Once it is well combined, serve the chicken thighs with the stir-fry and garnish with some green parsley or green onion.
- Enjoy your meal!
Notes
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