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