Sticky Soy Chicken + Crispy Potsticker Rice Bake
Directions
- 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
- 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 –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.
- Sprinkle a little more seasoning over the top if desired (paprika gives it the beautiful browning look!).
- Let sit 5–10 minutes before serving.
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