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Combine rice and frozen vegetables into a large baking tray. Then make marinade by mixing kecap manis, ginger and sriracha in a small bowl.
Cover chicken pieces in marinade and place on top of rice/vegetable mix. Bake in oven for 20 minutes uncovered.
Remove tray from oven and serve with spring onion and sesame seeds.
Notes
If you are making this for kids (or don’t like spice) – hold back on the sriracha.
This recipe uses cooked brown rice – so be sure to either precook the rice. Though I simply buy the SunRice Microwavable brown rice packs.
Buy chicken pieces without the bone.
Gluten-free: Double-check the brand of Kecap Manis and Sriracha you get are gluten-free.
Kecap Manis is a sweet soy sauce and it’s available from all good supermarkets (check the Asian section or sauce section). Otherwise, you’ll find it at the Asian grocery. You could also swap Kecap Manis for soy sauce (or tamari for GF option) with honey at 1:1 ratio.
Sriracha is a popular hot sauce. You can buy it from all good supermarkets (check the Asian section or sauce section). You can skip it from this recipe if you don’t like any spice.
