John and I love pork but we also love chicken. This came out really tasty! Enjoy!
- 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
- Preheat oven to 400° F.
- 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.
- Remove the chicken form the bag and discard any remaining marinade.
- 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.
- 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.
- 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.
- Fluff rice and serve warm. Garnish with green onions, if desired.
- 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.
- Serving Size: 4