Ingredients
- ¼ cup finely chopped onion
- 1 tablespoon vegetable oil
- ¾ cup water
- ¼ cup hoisin sauce
- 3 tablespoons lemon juice
- ⅛ teaspoon ground black pepper
- 12 choice chicken pieces (2½ to 3 pounds)
- 3 cups cooked rice
- ½ cup grated carrot
- ½ cup finely chopped green pepper
Make it step by step
- Cook onion in oil in medium saucepan until tender. Stir in water, hoisin, lemon juice and pepper.
- Place chicken in large plastic bag set in bowl. Pour marinade over chicken.
- Refrigerate chicken overnight, turning bag occasionally to coat.
- Place chicken skin side up in shallow baking pan. Reserve marinade.
- Bake at 350 °F for 1 hour or until tender.
- Meanwhile, in medium saucepan combine rice, carrot, green pepper and ⅓ cup reserved marinade; heat through.
- Serve chicken over rice mixture.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.