@home with the taste team

We’ve combined two takeaway favourites to create this easy tray bake recipe. The rice has the great flavours of fried rice, minus the effort, and the chicken is perfectly salty-sweet and tender thanks to hoisin sauce.

Tray Rutherford, Contributing Food Editor

mongolian chicken baked ‘fried’ rice

serves 4 | prep 10 mins | cooking 50 mins

500g chicken thigh fillets, excess fat trimmed, cut into 3cm pieces
1 tbs vegetable or peanut oil
60ml (¼ cup) hoisin sauce
300g (1½ cups) long-grain white rice
1 brown onion, cut into thin wedges
2 green shallots, white part cut into 2cm lengths, green part thinly sliced diagonally
500ml (2 cups) chicken stock
1 tbs soy sauce
2 garlic cloves, crushed
2 tsp finely grated ginger
½ tsp Chinese five spice
100g snow peas, halved diagonally

Preheat oven to 200°C/180°C fan forced. Combine the chicken,