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Hoisin Chicken and Rice
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Description
The highest praise my husband gives for anything I cook is “it’s alright.” The other night he said, “You need to send this to Pioneer Woman. Marlboro Man would love it!”
Ingredients
- 1-½ cup Leftover Cooked Chicken, Diced
- 2 cups Brown Rice, Cooked
- 1 cup Carrots, Cut Into Rounds
- 1 cup Broccoli Florets
- ⅔ cups Hoisin Sauce
- ¼ cups Mirin (Sweet Japanese Cooking Wine)
- ¼ cups Low Sodium Soy Sauce
- ½ teaspoons Sriracha Hot Chili Paste
- 1 teaspoon Grated Fresh Ginger
Preparation
1. Preheat oven to 350 degrees.
2. Spray a 9×9 casserole dish with nonstick cooking spray.
3. In a medium-sized mixing bowl, combine the chicken, rice, carrots, and broccoli.
4. In a small mixing bowl, combine the hoisin sauce, mirin, soy sauce, Sriracha chili paste, and ginger.
5. Add sauce to chicken mixture and stir.
6. Pour into a casserole dish. Cover and bake for 45 minutes.
7. Serve, topped with sliced scallions.
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