When takeout has already taken itself off the menu, the perfect “white paper bucket optional” option is just right for you! This Chinese Chicken Rice Bake combines all the takeout taste you love in an at-home dish that you will want to make again and again. Tender, Asian-inspired rice, chicken, and veggies baked in a flavor-fest of classic umami seasonings and sauces… yum! Chinese Chicken Rice Bake is a lovely meal anytime you have a craving for Chinese, but with you at the wheel, on your own terms, and hot straight out of your oven.
Ingredients
For the marinade:
- 1 tablespoon soy sauce
- 2 tablespoons Chinese cooking wine, mirin, or dry sherry
- 1/4 cup oyster sauce
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 pound chicken thighs, boneless and skinless, halved
For the rice:
- 1 1/2 cups white rice, uncooked
- 2 tablespoons vegetable oil
- 4 green onions, sliced, white parts only
- 2 cloves garlic, minced
- 2 cups frozen vegetables, diced and thawed
- 1 tablespoon dark soy sauce
- 2 tablespoons Chinese cooking wine, dry sherry, mirin, or cooking sake
- 1 1/2 cups chicken or vegetable stock, low-sodium
- 1 1/2 cups hot water
- oil cooking spray, to taste
- scallions, optional, to taste, sliced, for garnish
Directions
Step 1 –In a large bowl, add the soy sauce, 2 tablespoons of the Chinese cooking wine, the oyster sauce, the sesame oil, and 1 clove of the minced garlic and stir to combine.
Step 2 –Add the chicken thighs to the marinade and toss to completely cover the chicken thighs.
Step 3 –Cover the marinaded chicken thighs with plastic wrap and transfer to the refrigerator to marinate for at least 20 minutes or up to 24 hours.
Step 4 –Preheat the oven to 350 degrees F.
Step 5 –In a medium pot over medium-high heat, add the rice, the vegetable oil, the green onion whites, the remaining garlic, the diced vegetables, the dark soy sauce, the remaining Chinese cooking wine, the chicken stock, and the hot water, stirring to combine and bring the mixture to a boil.
Step 6 –Evenly add the rice and vegetable mixture to the bottom of a 9×13-inch baking dish.
Step 7 –Transfer the marinaded chicken thighs to the top of the rice and vegetable mixture, partially submerging the chicken thighs in the liquid. Reserve the remaining marinade.
Step 8 –Cover the baking dish with aluminum foil and bake for 15 minutes.
Step 9 –Transfer the chicken rice bake from the oven to a wire rack and remove the aluminum foil.
Step 10 –With a pastry brush, generously baste the chicken thighs with the reserved marinade, spray the chicken thighs with oil, and bake until the chicken is caramelized and cooked through, reading 165 degrees F when tested with a meat thermometer in its thickest part, the liquid is absorbed, and the rice is fluffy, about 20 minutes.
Step 11 –For more caramelization on the chicken thighs, turn the broiler to high and broil, about 1-2 minutes.
Step 12 –Transfer the chicken rice bake from the oven to a wire rack and let it rest before fluffing the rice, about 10 minutes.
Step 13 –Plate, garnish with the scallions, and serve.
