Sticky Soy Chicken + Crispy Potsticker Rice Bake
Sticky Soy Chicken + Crispy Potsticker Rice Bake
Ingredients
For the Rice Base
- 1 cup jasmine rice
- 1 can coconut milk, (13.5 ounce)
- 1 cup chicken broth
- 3 garlic, cloves, minced or 1 teaspoon garlic paste
- 1 teaspoon ginger, paste or powder
For the Chicken
- 4 chicken thighs, to 5
Chicken Seasonings
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, as needed
- 1 teaspoon onion powder, as needed
- 1/2 teaspoon cumin, as needed
- 1 teaspoon paprika, as needed
For the Sticky Soy Glaze
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon hoisin sauce, or teriyaki sauce
- 2 garlic, cloves, minced or 1/2 teaspoon garlic powder
Additional Items
- 1 bag frozen potstickers
- 1 tablespoon sesame oil
For Finishing/Garnish
- 2 tablespoons green onions, chopped, as needed
- 1 teaspoon sesame seeds, as needed
- 1 teaspoon chili crisp, or sriracha, as needed
Instructions
- 1
Preheat your oven to 375°F. In a 9x13 inch baking dish, combine the jasmine rice, coconut milk, chicken broth, 3 cloves minced garlic (or 1 teaspoon garlic paste), and 1 teaspoon ginger (paste or powder). Mix these ingredients thoroughly with a fork to ensure the rice is evenly distributed.
⏱️ 5 min•🌡️ 375
- 2
Place the chicken thighs on top of the rice mixture in the baking dish. Season the chicken generously with salt, pepper, onion powder, cumin, and paprika.
⏱️ 2 min
- 3
In a separate small bowl or measuring cup, whisk together the 3 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon hoisin or teriyaki sauce, and 2 cloves minced garlic (or 1/2 teaspoon garlic powder) to create the sticky soy glaze.
⏱️ 3 min
- 4
Brush the prepared sticky soy glaze over the chicken thighs, ensuring they are well coated.
⏱️ 2 min
- 5
Arrange the frozen potstickers around the chicken thighs in the baking dish.
⏱️ 1 min
- 6
Drizzle the 1 tablespoon of sesame oil evenly over all the contents in the baking dish.
⏱️ 1 min
- 7
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 40 minutes.
⏱️ 40 min•🌡️ 375
- 8
Remove the foil from the baking dish. If desired, sprinkle a little more paprika or other seasonings over the top for enhanced browning and color. Return the uncovered dish to the oven and bake for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F and the top is caramelized and golden brown.
⏱️ 15 min•🌡️ 375
- 9
Once baked, remove the dish from the oven and let it rest for 5-10 minutes before serving. This allows the rice to absorb any remaining liquid and the chicken to reabsorb its juices.
⏱️ 10 min
- 10
Garnish with chopped green onions, sesame seeds, and a drizzle of chili crisp or sriracha, as desired, before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Soy Chicken + Crispy Potsticker Rice Bake
For the Rice Base
- 1 cup jasmine rice
- 1 can coconut milk, (13.5 ounce)
- 1 cup chicken broth
- 3 garlic, cloves, minced or 1 teaspoon garlic paste
- 1 teaspoon ginger, paste or powder
For the Chicken
- 4 chicken thighs, to 5
Chicken Seasonings
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, as needed
- 1 teaspoon onion powder, as needed
- 1/2 teaspoon cumin, as needed
- 1 teaspoon paprika, as needed
For the Sticky Soy Glaze
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon hoisin sauce, or teriyaki sauce
- 2 garlic, cloves, minced or 1/2 teaspoon garlic powder
Additional Items
- 1 bag frozen potstickers
- 1 tablespoon sesame oil
For Finishing/Garnish
- 2 tablespoons green onions, chopped, as needed
- 1 teaspoon sesame seeds, as needed
- 1 teaspoon chili crisp, or sriracha, as needed
Instructions
- 1
Preheat your oven to 375°F. In a 9x13 inch baking dish, combine the jasmine rice, coconut milk, chicken broth, 3 cloves minced garlic (or 1 teaspoon garlic paste), and 1 teaspoon ginger (paste or powder). Mix these ingredients thoroughly with a fork to ensure the rice is evenly distributed.
⏱️ 5 min•🌡️ 375 - 2
Place the chicken thighs on top of the rice mixture in the baking dish. Season the chicken generously with salt, pepper, onion powder, cumin, and paprika.
⏱️ 2 min - 3
In a separate small bowl or measuring cup, whisk together the 3 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon hoisin or teriyaki sauce, and 2 cloves minced garlic (or 1/2 teaspoon garlic powder) to create the sticky soy glaze.
⏱️ 3 min - 4
Brush the prepared sticky soy glaze over the chicken thighs, ensuring they are well coated.
⏱️ 2 min - 5
Arrange the frozen potstickers around the chicken thighs in the baking dish.
⏱️ 1 min - 6
Drizzle the 1 tablespoon of sesame oil evenly over all the contents in the baking dish.
⏱️ 1 min - 7
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 40 minutes.
⏱️ 40 min•🌡️ 375 - 8
Remove the foil from the baking dish. If desired, sprinkle a little more paprika or other seasonings over the top for enhanced browning and color. Return the uncovered dish to the oven and bake for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F and the top is caramelized and golden brown.
⏱️ 15 min•🌡️ 375 - 9
Once baked, remove the dish from the oven and let it rest for 5-10 minutes before serving. This allows the rice to absorb any remaining liquid and the chicken to reabsorb its juices.
⏱️ 10 min - 10
Garnish with chopped green onions, sesame seeds, and a drizzle of chili crisp or sriracha, as desired, before serving.
⏱️ 1 min