Sprig Originals's kitchen / Soy-Ginger Chicken and Rice Bake with Mushrooms
Soy-Ginger Chicken and Rice Bake with Mushrooms
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 raw — marinated chicken thighs, jasmine rice, mushrooms and hot broth — and comes out an hour later as a fluffy, savoury one-dish dinner inspired by Cantonese claypot rice. No stirring, no stovetop, and it reheats beautifully for lunch the next day.
Ingredients
Chicken and marinade
- 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp toasted sesame oil
- 1 tbsp finely grated fresh ginger
- 3 cloves garlic, minced
- 1 tsp sugar
- 0.25 tsp white pepper (or black pepper)
Rice and vegetables
- 1.5 cups jasmine rice, rinsed
- 2.25 cups hot chicken broth
- 8 oz cremini or shiitake mushrooms, sliced
- 1 cup frozen peas
- 4 scallions, thinly sliced (whites and greens kept separate)
Instructions
- In a bowl, stir together the soy sauce, oyster sauce, sesame oil, ginger, garlic, sugar and white pepper. Add the chicken pieces, toss to coat, and let sit while you prepare everything else (10 minutes is plenty).
- Heat the oven to 400°F (200°C) and lightly oil a 9x13-inch baking dish.
- Spread the rinsed rice evenly over the bottom of the dish. Scatter the mushrooms and scallion whites over the rice, then pour in the hot chicken broth and shake the dish gently to settle the rice into an even layer.
- Lift the chicken out of the marinade and arrange it in a single layer over the rice, then drizzle all the remaining marinade over the top. Do not stir.
- Cover the dish tightly with foil and bake for 40 minutes, until the rice has absorbed nearly all the liquid and the chicken is cooked through (165°F / 74°C).
- Uncover, scatter the frozen peas over the top, and bake uncovered for 12 to 15 minutes more, until the peas are hot and the chicken edges are lightly browned.
- Let the bake rest for 5 minutes, then fluff the rice up through the chicken with a fork and scatter the scallion greens over the top before serving.
Chef's tips
- Rinsing the rice until the water runs mostly clear keeps the bake fluffy instead of gluey — don't skip it.
- Use hot broth straight from the kettle or microwave; cold liquid adds 10 to 15 minutes to the bake time and can leave the rice crunchy.
- Leftovers reheat well: sprinkle with a tablespoon of water, cover, and microwave 2 to 3 minutes, or reheat covered at 325°F for 20 minutes.
- Swap the peas for frozen edamame or a handful of baby spinach stirred in at the end.
Nutrition (per serving, estimated)
430calories
30gprotein
50gcarbs
12gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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