Baked Chinese Chicken and Rice can take on the best Asian takeout in a taste test and win. It has chicken marinated in a tangy, savory, sweet, and complex sauce, with notes of brightness and nuttiness. This wonderful chicken is nestled in a bed of fluffy rice infused with meaty flavors and garden vegetables. Baked Chinese Chicken and Rice always makes enough to satisfy your cravings for Asian cuisine, so you never need to dig for that takeout menu again.
IngredientsFor the chicken and marinade: • 1 pound chicken thighs, skinless, boneless, and halved • 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 For the rice: • 2 tablespoons vegetable oil • 4 green onions, white parts only • 2 cloves garlic, minced • 1 tablespoon dark soy sauce • 2 tablespoons Chinese cooking wine, dry sherry, Mirin, or cooking sake • 1 1/2 cups chicken stock or chicken broth, low-sodium • 1 1/2 cups hot water • 1 1/2 cups white rice • 2 cups frozen diced vegetables, thawed For the garnish: • scallions, sliced
In a bowl, mix the chicken thighs, soy sauce, Chinese cooking wine, oyster sauce, sesame oil, and minced garlic, making sure the chicken is completely coated. Set it aside to marinate for at least 20 minutes and up to 24 hours.
Preheat the oven to 350 degrees F.
In a medium pot on the stovetop, add the white rice, vegetable oil, green onions, garlic, frozen vegetables, soy sauce, Chinese cooking wine, chicken stock, and hot water.
Bring the mixture to a boil over medium-high heat.
Pour the liquid, rice, and vegetables into a 9x13-inch pan, spreading them out evenly.
Remove the chicken from the marinade, making sure to reserve the marinade.
Place the chicken on top of the rice and vegetables in the pan. The chicken should be slightly submerged.
Cover the baking dish with foil and bake for 15 minutes.
Remove the foil and baste the chicken with the reserved marinade.
Spray the chicken with oil.
Continue baking until the chicken is caramelized, the liquid is fully absorbed and the rice is fluffy, for about 20 minutes.
Remove from the oven and let cool for 10 minutes.
Serve topped with scallions.