One-Pot Honey Soy Chicken & Rice Bake

Ingredients

  • 5-6 Bone-in Chicken Thighs
  • ⅓ Cup Honey
  • ⅓ Cup Soy Sauce (Can substitute with reduced sodium soy sauce)
  • 1 Tablespoon Rice wine vinegar
  • 1 Tablespoon Toasted Sesame Oil (Optional)
  • 1 Tablespoon Vegetable Oil
  • ½ Cup Green Onions, sliced (about 4-5 green onions)
  • 1½ Tablespoons Minced Ginger (about 4-5 cloves)
  • 1½ Tablespoons Minced Garlic
  • 1½ Cups Rice
  • 2 Cups Chicken Stock (Can substitute water)
  • Kosher Salt, to taste
  • Ground Black Pepper, to taste

Directions

Preheat the oven to 400°F/200°C.

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.

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Remove the chicken from 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, and bring to a boil. Stir well and return the 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.

 

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