One-Pan Sesame Chicken and Rice
One-Pan Sesame Chicken and Rice
Ingredients
For the Chicken and Rice Base
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 1/2 cups white rice, uncooked
- 2 1/2 cups chicken broth
- 1 teaspoon sesame oil, for greasing
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Sesame Glaze
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated or minced
- 1 teaspoon sriracha, optional
- 1 tablespoon cornstarch
- 2 tablespoons water, for slurry
For Garnish
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- 1
Preheat your oven to 375°F. Grease a 9x13 inch baking dish with 1 teaspoon of sesame oil.
⏱️ 5 min•🌡️ 375
- 2
Add the uncooked white rice to the bottom of the greased baking dish, spreading it evenly. Arrange the cut boneless, skinless chicken thigh pieces over the rice.
⏱️ 3 min
- 3
Season the chicken liberally with salt, black pepper, garlic powder, and onion powder.
⏱️ 2 min
- 4
Pour the chicken broth over the chicken and rice mixture in the baking dish.
⏱️ 1 min
- 5
In a separate medium-sized bowl, combine the soy sauce, honey, rice vinegar, 1 tablespoon sesame oil, minced garlic, grated ginger, and sriracha (if using). Whisk these ingredients together until well combined.
⏱️ 5 min
- 6
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a smooth slurry.
⏱️ 1 min
- 7
Add the cornstarch slurry to the sesame glaze mixture and whisk thoroughly until the sauce is slightly thickened and uniform.
⏱️ 1 min
- 8
Pour the prepared sesame glaze evenly over the chicken and rice in the baking dish.
⏱️ 1 min
- 9
Cover the baking dish tightly with aluminum foil. Place it into the preheated oven and bake for 30 minutes.
⏱️ 30 min•🌡️ 375
- 10
Carefully remove the foil from the baking dish. Return the uncovered dish to the oven and continue baking for an additional 15-20 minutes, or until the chicken is fully cooked through, the rice is tender, and all the liquid has been absorbed.
⏱️ 20 min•🌡️ 375
- 11
Remove the dish from the oven and let it rest for 5 minutes before serving. Garnish generously with freshly sliced green onions and a sprinkle of sesame seeds.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Sesame Chicken and Rice
For the Chicken and Rice Base
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 1/2 cups white rice, uncooked
- 2 1/2 cups chicken broth
- 1 teaspoon sesame oil, for greasing
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Sesame Glaze
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated or minced
- 1 teaspoon sriracha, optional
- 1 tablespoon cornstarch
- 2 tablespoons water, for slurry
For Garnish
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- 1
Preheat your oven to 375°F. Grease a 9x13 inch baking dish with 1 teaspoon of sesame oil.
⏱️ 5 min•🌡️ 375 - 2
Add the uncooked white rice to the bottom of the greased baking dish, spreading it evenly. Arrange the cut boneless, skinless chicken thigh pieces over the rice.
⏱️ 3 min - 3
Season the chicken liberally with salt, black pepper, garlic powder, and onion powder.
⏱️ 2 min - 4
Pour the chicken broth over the chicken and rice mixture in the baking dish.
⏱️ 1 min - 5
In a separate medium-sized bowl, combine the soy sauce, honey, rice vinegar, 1 tablespoon sesame oil, minced garlic, grated ginger, and sriracha (if using). Whisk these ingredients together until well combined.
⏱️ 5 min - 6
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a smooth slurry.
⏱️ 1 min - 7
Add the cornstarch slurry to the sesame glaze mixture and whisk thoroughly until the sauce is slightly thickened and uniform.
⏱️ 1 min - 8
Pour the prepared sesame glaze evenly over the chicken and rice in the baking dish.
⏱️ 1 min - 9
Cover the baking dish tightly with aluminum foil. Place it into the preheated oven and bake for 30 minutes.
⏱️ 30 min•🌡️ 375 - 10
Carefully remove the foil from the baking dish. Return the uncovered dish to the oven and continue baking for an additional 15-20 minutes, or until the chicken is fully cooked through, the rice is tender, and all the liquid has been absorbed.
⏱️ 20 min•🌡️ 375 - 11
Remove the dish from the oven and let it rest for 5 minutes before serving. Garnish generously with freshly sliced green onions and a sprinkle of sesame seeds.
⏱️ 5 min