Ginger-Scallion Chicken and Rice Bake

By Sprig Originals ✓ · cooked up in Sprig

Everything a Chinese clay pot chicken rice does, in one covered baking dish: soy-and-ginger marinated chicken thighs sit on top of jasmine rice and mushrooms, and as the whole thing bakes the savory juices soak straight down into the grains. No stirring, no stovetop, and the leftovers reheat beautifully.

Ingredients

• 1.75 lb boneless skinless chicken thighs, cut into 1.5-inch pieces
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp dry sherry
• 1 tbsp cornstarch
• 2 tbsp finely grated fresh ginger
• 4 cloves garlic, minced
• 1 tsp sugar

• 2 cups jasmine rice
• 2.5 cups chicken broth
• 8 oz cremini mushrooms, sliced
• 1/2 tsp ground white pepper

• 1 cup frozen peas
• 4 scallions, thinly sliced
• 2 tsp toasted sesame oil

Instructions

1. In a bowl, stir together the soy sauce, oyster sauce, dry sherry, cornstarch, ginger, garlic, and sugar. Add the chicken pieces, toss to coat, and let sit while you set up the rice. Heat the oven to 400°F.
2. Rinse the jasmine rice in a strainer under cold water for about 30 seconds, until the water runs mostly clear, then shake it dry and spread it evenly in a 9x13-inch baking dish.
3. Scatter the sliced mushrooms over the rice, sprinkle with the white pepper, then pour in the chicken broth and shake the dish gently to level the rice.
4. Arrange the marinated chicken in a single layer on top of the rice and scrape every bit of the marinade over it. Cover the dish tightly with foil.
5. Bake covered for 45 minutes, until the rice has absorbed the liquid and the chicken is cooked through (165°F at the center of a thick piece).
6. Uncover, scatter the frozen peas over the top, and bake 10 minutes more uncovered so the chicken edges color and the peas heat through.
7. Let the casserole rest 10 minutes, then drizzle with the sesame oil, scatter the scallions over the top, and fluff the rice up through the chicken as you serve.

Chef's tips

Nutrition (per serving, estimated)

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