Arroz con pollo a la miel y jengibre

Ingredientes

• 3 tbsp soy sauce
• 3 tbsp honey
• 1 tbsp granulated sweetener
• 1 tbsp garlic granules
• 1 tbsp onion powder
• 1 tbsp ground ginger
• 400 g boneless and skinless chicken thighs ((sliced into 2-3cm strips))
• 200 g rice
• 350 ml boiling water
• 1 chicken stock cube
• 2 garlic cloves, (peeled and crushed)
• 2 cm fresh ginger, (peeled and finely grated)
• 1 spring onion, (sliced)
• 100 g frozen peas

Preparación

1. 1

   Pre-heat: Preheat the oven to 200ºC.

2. 2

   Combine: In a bowl, combine the soy sauce, honey, sweetener, garlic granules, onion powder, and ground ginger. Add the chicken, and mix to coat. Cover, then leave to one side in the fridge to marinate while you start cooking the rice.

3. 3

   Add the rice to an ovenproof dish. Add the stock cube to the water, and pour over the rice. Add the garlic and ginger. Cover the dish with foil, then cook for 15 minutes.

4. 4

   Remove the chicken from the fridge, and add to the ovenproof dish along with any marinade. Stir and re-cover with foil, then cook for 25 minutes.

5. 5

   Stir, then add the peas and spring onion. Return to the oven, uncovered, for 10 minutes. The chicken should be cooked through, with no signs of pinkness. Serve!