How to Prepare Ultimate Honey Soy Chicken and Rice Bake
Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, Simple Way to Make Speedy Honey Soy Chicken and Rice Bake. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Honey Soy Chicken and Rice Bake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Honey Soy Chicken and Rice Bake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Honey Soy Chicken and Rice Bake using 13 ingredients and 6 steps. Here is how you can achieve it.
Found this one pot meal online. So good and so easy to make!
Ingredients and spices that need to be Make ready to make Honey Soy Chicken and Rice Bake:
- 5-6 Bone-in Chicken Thighs (I used boneless)
- 1/3 Cup Honey
- 1/3 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
- 1/2 Cup Green Onions, sliced (about 4-5 green onions
- 1 1/2 Tablespoons Minced Ginger (about 4-5 cloves)
- 1 1/2 Tablespoons Minced Garlic
- 1 1/2 Cups Rice (uncooked)
- 2 Cups Chicken Stock (Can substitute water)
- to taste Kosher Salt
- to taste Ground Black Pepper
Instructions to make Honey Soy Chicken and Rice Bake
- 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 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.
- Preheat the oven to 400°F/200°C.
- 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.
- Tip: While searing the chicken, check often to ensure that they are not burning. The honey in the marinade will cause the chicken to brown quickly.
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