1In a 9x13 baking dish, mix rice, coconut milk, broth, garlic, and ginger.
2Place chicken on top and season with salt, pepper, onion powder, cumin, and paprika.
3Brush chicken with sticky soy glaze.
4Add frozen potstickers around the chicken.
5Drizzle sesame oil over everything.
6Cover tightly and bake at 375°F for 40 minutes.
7Uncover, sprinkle a little more seasoning over the top if desired (paprika gives it the beautiful browning look!) and bake another 10–15 minutes until chicken reaches 165°F and the top is caramelized.
8Let sit 5–10 minutes before serving, then top with green onions, sesame seeds, and chili crisp.
Ingredients
1 cup jasmine rice
1 can (13.5 oz) coconut milk
1 cup chicken broth
3 cloves garlic
1 tsp garlic paste
1 tbsp soy sauce
1 tsp ginger (paste or powder)
4 chicken thighs
5 chicken thighs
1 bag frozen potstickers
1 tbsp sesame oil
Salt
Pepper
Onion powder
Cumin
Paprika
3 tbsp soy sauce
2 tbsp honey
1 tbsp hoisin or teriyaki
2 cloves garlic
0.5 tsp garlic powder
Green onions
Sesame seeds
Chili crisp or sriracha
Equipment
9x13 baking dishoven
Tips
Baking times will vary depending on dish, oven, and size of chicken.