Oriental chicken cubes on Basmati

Oriental Chicken cubes on Basmati-close up
Oriental Chicken Cubes on Basmati

Absolutely delicious, great for parties, and extremely easy. You can even cook the chicken the night before to save on time. Cover it really well to keep it moist, refrigerate, and just reheat when you’re ready.

Because of the super yummy sauce this rich marinade creates, I like to serve this chicken over rice. I often add a cup of frozen green peas to the rice before cooking it, the bit of green adds a nice colour to the dish. Just make sure you add an extra ½ cup liquid to the rice’s cooking water or broth to account for the peas.


500grs chicken breasts fillets


2 tbsps oil

2 tbsps honey

3 tbsps soya sauce

3 tbsps vinegar

2 tbsps grated ginger

2 tbsps chopped parsley

1 garlic minced


cut chicken in small-ish cubes

mix all in ingredients of the marinade and pour over chicken

mix really well, cover, and refrigerate for at least 6 hours, preferably overnight

when ready, pour the entire mixture including the marinade in a baking tray large enough that the chicken cubes sit in it in one layer

bake on 4th shelf from bottom in a 200centigrade preheated oven for 30-40mns or until nicely coloured. Make sure you take the tray out two or three times and give it a couple of stirs so that the chicken cooks well on all sides

when you’re ready to serve, put the rice first in the serving dish, spoon your chicken on to cover the surface, then pour your sauce over that.






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