oven baked chicken with sugarsnaps

Serves 4

Poppy cooks…

1. Preheat oven to 180ºC and line a baking tray with foil.
   
   
2. Add
   500g chicken tenderloins, cut into bite size pieces to a mixing bowl with
   1 tablespoon olive oil,1 tablespoons tamari sauce,
   2 tablespoons coconut amino sauce,
   2 tablespoon manuka honey,
   2 teaspoons ginger, finely grated,
   3 garlic gloves, minced,
   1 cup spring onions, finely chopped and mix together.
   
   
3. Spread chicken on baking tray and cook for 15 minutes before turning pieces over and baking until sauce is reduced and chicken looks sticky (about another 15 minutes).
   
   
4. While the chicken is cooking, in a rice cooker cook
   2 cups jasmine rice with
   200g sugarsnaps in the steamer insert.
   
   
5. Serve rice, topped with sugar snaps then chicken. Sprinkle dish with
   sesame seeds and a little
   lemon zest.