How to Cook Tasty Honey Soy Chicken and Rice Bake

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. Garnish with green onions, if desired.

Chicken cooked in a sweet and sticky sauce flavored with garlic and ginger is served with rice and broccoli for a complete meal in one bowl. Forget take-out - this is just as easy and far more delicious! In a large bowl or resealable zip-top bag, add the chicken, honey, soy sauce, vinegar, and sesame oil. You can cook Honey Soy Chicken and Rice Bake using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of Honey Soy Chicken and Rice Bake

1. You need 5-6 of Bone-in Chicken Thighs (I used boneless).
2. Prepare 1/3 Cup of Honey.
3. It's 1/3 Cup of Soy Sauce (Can substitute with reduced sodium soy sauce.
4. Prepare 1 Tablespoon of Rice wine vinegar.
5. You need 1 Tablespoon of Toasted Sesame Oil (Optional).
6. It's 1 Tablespoon of Vegetable Oil.
7. It's 1/2 Cup of Green Onions, sliced (about 4-5 green onions.
8. Prepare 1 1/2 Tablespoons of Minced Ginger (about 4-5 cloves).
9. You need 1 1/2 Tablespoons of Minced Garlic.
10. It's 1 1/2 Cups of Rice (uncooked).
11. It's 2 Cups of Chicken Stock (Can substitute water).
12. You need to taste of Kosher Salt.
13. Prepare to taste of Ground Black Pepper.

Squeeze out the excess air from the bag and tightly seal it; gently massage the bag to coat the chicken in the marinade. This amazing chicken and rice bake is both of those things — which is why we think it'll become a family favorite for you, too. This time we're using honey and soy sauce as a savory marinade for chicken thighs, with a little sesame oil and rice vinegar to round out the flavors. Put the soy sauce, sweet soy, honey, vinegar and stock into the pot and stir well.

Honey Soy Chicken and Rice Bake step by step

1. 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.
2. 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..
3. Preheat the oven to 400°F/200°C..
4. 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..
5. 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..
6. 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..

Add the crushed garlic the grated or chopped ginger and the finely sliced onions Put the chicken into the pot and roll it over leaving it on the breast side down so that this cooks in the soy sauce for a bit. Arrange an oven rack at the very top of your oven and one in the middle as well. Whisk together all ingredients (except for chicken) in a medium bowl until honey is dissolved and sauce is well combined. In a bowl, whisk together the yogurt, honey, mustard, soy sauce, ginger, salt, and pepper. Uncover baking dish; spread yogurt mixture over chicken.