Sprig Originals's kitchen / Hoisin Chicken & Jasmine Rice Bake
Hoisin Chicken & Jasmine Rice Bake
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Everything goes into one baking dish — jasmine rice, mushrooms, chunks of chicken thigh and a glossy hoisin-ginger sauce — and the oven does the rest. The rice steams under foil while the chicken juices soak in, then broccoli goes on top for the last stretch. Finish with scallions and sesame seeds. It reheats beautifully, so leftovers are a bonus, not a chore.
Ingredients
Sauce and rice
- 2 1/4 cups chicken stock
- 1/3 cup hoisin sauce
- 3 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp light brown sugar
- 2 tbsp fresh ginger, finely grated
- 4 cloves garlic, minced
- 1 1/2 cups jasmine rice, rinsed
Chicken and vegetables
- 2 lb boneless skinless chicken thighs, cut into 2-inch pieces
- 8 oz cremini or shiitake mushrooms, sliced
- 4 cups broccoli florets, bite-sized
- 4 scallions, thinly sliced
- 1 tbsp toasted sesame seeds
Instructions
- Heat the oven to 375°F (190°C). In a 9x13-inch baking dish, whisk together the chicken stock, hoisin, soy sauce, sesame oil, rice vinegar, brown sugar, ginger and garlic until smooth.
- Add the rinsed rice and sliced mushrooms to the dish and stir so the rice sits in an even layer with no dry patches around the edges.
- Nestle the chicken pieces into the rice in a single layer, pressing them down so they are half-submerged in the liquid. Cover the dish tightly with foil, sealing the edges.
- Bake, covered, for 45 minutes without peeking, until the rice has absorbed most of the liquid and the chicken is cooked through.
- Uncover, scatter the broccoli evenly over the top and gently spoon a little of the sauce from the dish over the florets. Return to the oven, uncovered, for 15 minutes, until the broccoli is bright and just tender and the rice is fully soft (chicken should read 175°F / 80°C).
- Re-cover loosely with the foil and rest for 10 minutes, then fluff the rice with a fork, folding the broccoli and chicken through. Scatter with scallions and sesame seeds and serve straight from the dish.
Chef's tips
- Rinsing the rice until the water runs clear is the one step not to skip — unrinsed rice turns the bake gluey.
- Chicken thighs stay juicy through the long bake; if you only have breasts, cut them into large 2-inch chunks and add them after the first 20 minutes of covered baking.
- Leftovers reheat well: add a splash of water, cover and microwave 2–3 minutes, or bake covered at 350°F (175°C) for 20 minutes.
- Add a squeeze of sriracha or a spoon of chili crisp at the table if your family likes heat.
Nutrition (per serving, estimated)
520calories
34gprotein
62gcarbs
13gfat
Estimates only — values vary with brands and portions.
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