Sesame Soy Baked Chicken

Chicken Thighs baked with Sesame seeds, soy sauce, and stir-fried Bulgogi Veg with rice.

By OurCookbook


Sesame Soy Baked Chicken
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Prep time: 5 minutes

Cook time: 15 minutes

2 Servings

Not Vegetarian

Not Vegan

Dairy Free

Contains Gluten


Item Amount
Soy Sauce 15 millilitre
Chicken Thighs 4
Sesame Seeds 5 gram
Rice 150 gram
Garlic Clove 2
Pak Choi 1
Coleslaw Mix or Stir Fry Mix 120 gram
Bulgogi Sauce 150 gram


Step 1

Preheat the oven to 220C/200C fan/gas 7.

Step 2

Put the soy sauce into a medium bowl. Add the chicken thighs to the bowl and coat evenly. Lay the chicken thighs on a baking tray, drizzle with oil, and pour over any remaining soy sauce.

Step 3

Sprinkle the sesame seeds on the chicken.

Step 4

When the oven is heated, place on the middle shelf until browned and cooked through. This may take up to 15 minutes.

Step 5

Pour boiling water into a saucepan on high heat. Add rice and cook for around 12 minutes. Once cooked, drain the rice. Whilst the rice is cooking, continue with the next steps.

Step 6

Crush or dice the garlic and trim the pan choi, then thinly slice.

Step 7

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the coleslaw mix and pan choi with an extra drizzle of oil if needed. Stir-fry until the veg has softened, this may take around 3 minutes.

Step 8

Add the garlic and bulgogi sauce, then bring to the boil and simmer for 1 minute. Then, remove from the heat.

Step 9

Once the chicken and rice are cooked, slice and serve as desired.


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