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Thai-style chicken

About the Recipe


  • 9oz pouch microwavable wholegrain basmati rice

  • 9oz pouch microwavable long grain white rice

  • 4 spring onions, thinly sliced

  • 2 cups frozen pea and corn and carrot mix, thawed

  • 15oz can pineapple chunks in juice, drained, juice reserved

  • 2 cups shredded store-bought barbecued chicken breast

  • 3 tablespoons reduced-salt soy sauce

  • 4 eggs

  • 1 fresh red chilli, sliced, to serve

  • fresh coriander leaves, to serve


Step 1

Preheat the oven to 360°F. Lightly spray a 26 x 12" (1" deep) baking dish with olive oil and place it in the oven to warm.

Step 2

Heat rice according to packet instructions. Transfer rice to a warmed baking dish. Add spring onions, vegetable mix, pineapple chunks, ¼ cup pineapple juice, chicken, and soy sauce, mixing well to combine. Using the back of a spoon, create four indents into the rice mixture, then crack an egg into each indent.

Step 3

Transfer dish to oven and bake for 10 minutes or until eggs are cooked to your liking. Serve garnished with chili slices and fresh coriander leaves.

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