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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.

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.

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.

Brush the prepared sticky soy glaze over the chicken thighs, ensuring they are well coated.

Arrange the frozen potstickers around the chicken thighs in the baking dish.

Drizzle the 1 tablespoon of sesame oil evenly over all the contents in the baking dish.

Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 40 minutes.

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.

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.

Garnish with chopped green onions, sesame seeds, and a drizzle of chili crisp or sriracha, as desired, before serving.

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.

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.

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.

Brush the prepared sticky soy glaze over the chicken thighs, ensuring they are well coated.

Arrange the frozen potstickers around the chicken thighs in the baking dish.

Drizzle the 1 tablespoon of sesame oil evenly over all the contents in the baking dish.

Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 40 minutes.

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.

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.

Garnish with chopped green onions, sesame seeds, and a drizzle of chili crisp or sriracha, as desired, before serving.
