STICKY CHICKEN THIGHS WITH FRIED RICE

 

STICKY CHICKEN THIGHS WITH FRIED RICE

Serves 4

2 Syns per serving

8 level tbsp. Newman's Own Sticky BBQ Honey Sauce - 8 Syns
12 skinless chicken thigh fillets
270g easy cook basmati rice
100g frozen peas
4 spring onions, sliced
2 cloves of garlic, crushed
2 eggs, beaten

Toss the chicken thigh fillets in half the BBQ sauce and place on a rack over a baking tray and bake in a pre-heated oven 180C/Gas 4 and cook for 40 minutes, basting with the remaining BBQ sauce throughout the cooking.
Meanwhile, cook the rice according to pack instructions, adding the peas 2 minutes before the end of cooking. Drain.
Spray a wok or large frying pan with lots of Frylight and cook the garlic and spring onion for 5 minutes, before adding in the rice and peas. Also add in the beaten egg, season and stir until the egg is cooked.
Serve immediately with the chicken.