This Sticky Garlic Soy Chicken and Rice Bake is not just a dish; it’s a culinary experience that brings together savory, sweet, and umami flavors in a delightful harmony.
Ingredients
Scale:
1/4 cup soy sauce
3 cloves garlic, minced
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon grated ginger
2 pounds chicken thighs, bone-in and skin-on
2 cups long-grain white rice, rinsed and drained
4 cups chicken broth
1 cup broccoli florets (optional)
1 carrot, sliced
2 green onions, chopped for garnish
Salt and pepper to taste
Instructions
In a medium bowl, whisk together soy sauce, minced garlic, honey, rice vinegar, sesame oil, and grated ginger until well combined.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Seal or cover and refrigerate for at least 30 minutes (or overnight for the best flavor).
Preheat your oven to 375°F (190°C).
In a large baking dish, spread the rinsed rice evenly across the bottom. Pour the chicken broth over the rice, ensuring it is evenly distributed.
Remove the chicken from the marinade (discard the marinade) and place it skin-side up on top of the rice in the baking dish.
If using, scatter the broccoli florets and sliced carrots around the chicken.
Cover the baking dish with aluminum foil and bake in the preheated oven for about 45 minutes. After 45 minutes, remove the foil and bake for an additional 15-20 minutes, or until the chicken is golden brown and fully cooked (internal temperature should reach 165°F or 74°C).
Once done, remove the dish from the oven and let it rest for 5-10 minutes. Fluff the rice with a fork, garnish with chopped green onions, and season with salt and pepper to taste before serving.
