Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, honey soy chicken and rice bake. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Honey Soy Chicken and Rice Bake is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Honey Soy Chicken and Rice Bake is something that I’ve loved my whole life. They are fine and they look wonderful.
Honey Soy Chicken is a great weeknight family dinner. Serve this sweet, sticky chicen and broccoli over rice for a full meal all in one bowl. Eat too much and feel overly bloated from the excess sodium intake. This Honey Soy Chicken and Rice can be made in less than.
To begin with this recipe, we have to prepare a few components. You can cook honey soy chicken and rice bake using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Honey Soy Chicken and Rice Bake:
- Get 5-6 Bone-in Chicken Thighs (I used boneless)
- Prepare 1/3 Cup Honey
- Get 1/3 Cup Soy Sauce (Can substitute with reduced sodium soy sauce
- Make ready 1 Tablespoon Rice wine vinegar
- Make ready 1 Tablespoon Toasted Sesame Oil (Optional)
- Prepare 1 Tablespoon Vegetable Oil
- Take 1/2 Cup Green Onions, sliced (about 4-5 green onions
- Prepare 1 1/2 Tablespoons Minced Ginger (about 4-5 cloves)
- Prepare 1 1/2 Tablespoons Minced Garlic
- Make ready 1 1/2 Cups Rice (uncooked)
- Take 2 Cups Chicken Stock (Can substitute water)
- Prepare to taste Kosher Salt
- Prepare to taste Ground Black Pepper
PagesBusinessesMedia/news companyTip HeroVideosHoney Soy Chicken & Rice Bake. Baked Honey Soy Chicken - Moist, tender and juicy chicken thighs marinated with honey, soy sauce, ginger, garlic, and baked in oven. The chicken is tender, juicy and bursting with the sweet and savory flavors of soy sauce and honey. For deeper flavors, I always add minced garlic and.
Steps 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.
The chicken is tender, juicy and bursting with the sweet and savory flavors of soy sauce and honey. For deeper flavors, I always add minced garlic and. Under an hour cooking time is needed to glaze these chicken pieces to delicious perfection. If serving with noodles or rice, I recommend doubling the marinade/sauce recipe. Chicken Enchilada Rice BakeA Day in the Life on the Farm.
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