Sticky Soy Chicken + Crispy Potsticker Rice Bake

50m
Serves 1
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Directions

  1. 1Add jasmine rice to a 9x13 baking dish.
  2. 2Pour coconut milk into the dish with the rice.
  3. 3Add chicken broth to the dish.
  4. 4Add garlic and ginger to the dish.
  5. 5Stir the mixture in the baking dish.
  6. 6Place chicken thighs on top of the rice mixture.
  7. 7Season the chicken with salt, pepper, onion powder, cumin, and paprika.
  8. 8In a separate measuring cup, combine soy sauce, honey, hoisin sauce, and garlic for the sticky soy glaze.
  9. 9Mix the glaze ingredients thoroughly.
  10. 10Brush the chicken thighs with the sticky soy glaze.
  11. 11Arrange frozen potstickers around the chicken in the baking dish.
  12. 12Drizzle sesame oil over everything in the dish.
  13. 13Cover the baking dish tightly with foil.
  14. 14Bake at 375°F for 40 minutes.
  15. 15Uncover and bake for another 10-15 minutes until chicken reaches 165°F and the top is caramelized.
  16. 16Garnish with chopped green onions.
  17. 17Serve the sticky soy chicken and crispy potsticker rice bake in a bowl.
  18. 18Drizzle with additional soy sauce or chili crisp if desired.

Ingredients

  • 1 cup Jasmine Rice
  • 1 can (13.5 oz) Coconut Milk
  • 1 cup Chicken Broth
  • 3 cloves Garlic
  • 1 tsp Garlic paste
  • 1 tsp Ginger
  • 4 to 5 Chicken Thighs
  • 1 bag (frozen) Potstickers
  • 1 tbsp Sesame Oil
  • Salt
  • Pepper
  • Onion powder
  • Cumin
  • Paprika
  • 3 tbsp Soy sauce (for glaze)
  • 2 tbsp Honey
  • 1 tbsp Hoisin or Teriyaki sauce
  • 2 cloves Garlic (for glaze)
  • 0.5 tsp Garlic powder (for glaze)
  • Green onions
  • Sesame seeds
  • Chili crisp or sriracha

Equipment

9x13 baking dishMeasuring cupSpoonBrushFoilOven

Tips

  • Baking times will vary depending on dish, oven, and size of chicken.
  • Uncover and sprinkle a little more seasoning (paprika) over the top if desired for a beautiful browning look.
  • Let sit 5-10 minutes before serving.

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