Sticky Soy Chicken + Crispy Potsticker Rice Bake

• total time: 1 hour

Ingredients

1 cup jasmine rice 🍚

1 can (13.5 oz) coconut milk 🥥

1 cup chicken broth

3 cloves garlic (or 1 tsp garlic paste) 🧄

1 tbsp soy sauce

1 tsp ginger (paste or powder) 🫚

4–5 chicken thighs

1 bag frozen potstickers 🥟

1 tbsp sesame oil

Seasonings for chicken:

Salt

Pepper

Onion powder

Cumin

Paprika

Sticky Soy Glaze:

3 tbsp soy sauce

2 tbsp honey

1 tbsp hoisin or teriyaki

2 cloves garlic (or ½ tsp garlic powder)

Finishing:

Green onions

Sesame seeds

Chili crisp or sriracha

Directions

In a 9x13 baking dish, mix rice, coconut milk, broth, garlic, and ginger

Place chicken on top and season with salt, pepper, onion powder, cumin, and paprika

Brush chicken with sticky soy glaze

Add frozen potstickers around the chicken

Drizzle sesame oil over everything

Cover tightly and bake at 375°F for 40 minutes

Uncover, sprinkle a little more seasoning over the top if desired (paprika gives it the beautiful browning look!) and bake another 10–15 minutes until chicken reaches 165°F and the top is caramelized

Let sit 5–10 minutes before serving, then top with green onions, sesame seeds, and chili crisp

Baking times will vary depending on dish, oven, and size of chicken*