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Honey Soy Chicken & Rice Bake

  • Author: Deirdre/Tip Hero
  • Prep Time: 10
  • Total Time: 175

Description

John and I love pork but we also love chicken. This came out really tasty! Enjoy!


Scale

Ingredients

  • One cut up chicken or you can use chicken thighs
  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 1 Tbsp. rice wine vinegar
  • 1 Tbsp. toasted sesame oil
  • 1 Tbsp. vegetable oil
  • ½ cup green onions, sliced
  • 1 ½ Tbsp. minced ginger
  • 1 ½ Tbsp. minced garlic
  • 1 ½ cups rice
  • 2 cups chicken stock
  • Kosher salt, to taste
  • Ground black pepper, to taste

Instructions

  1. Preheat oven to 400° F.
  2. In a large bowl or resealable zip-top bag, add the chicken, honey, soy sauce, vinegar, and sesame oil. Squeeze out the excess air from the bag and tightly seal it; gently massage the bag to coat the chicken in the marinade. Place the bag in the refrigerator and allow to marinate for 2 hours.
  3. Remove the chicken form the bag and discard any remaining marinade.
  4. Add the vegetable oil to a large oven-safe pot over medium heat. Carefully add the chicken thighs, skin side down. Cook until the thighs are nicely caramelized, about 5 minutes on each side. Remove the chicken, transfer it to a plate, and set aside.
  5. To the pot, add the green onions, ginger, and garlic. Cook until fragrant, about 1-3 minutes. Add the rice and stir to combine. Add the chicken broth, season it with salt and pepper to taste, and bring to a boil. Stir well and return chicken thighs to the pot, skin side up.
  6. Cover the pot with a lid, place it in the oven, and bake for 30-40 minutes, or until the rice and chicken are both fully cooked.
  7. Fluff rice and serve warm. Garnish with green onions, if desired.

Notes

  • While searing the chicken, check often to ensure the chicken pieces are not burning. The honey in the marinade will cause the chicken to brown quickly.

Nutrition

  • Serving Size: 4
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