Korean Chicken Bake

Time :1 10

Yield :8 servings

Recipe Background

A nice, hot rice bowl that's rejuvenating and refreshing? Mmmm, mmmm, it must be our Korean Chicken Bake. Golden, spicy, savory marinaded chicken atop a bed of fluffy rice and fresh broccoli. Notes of nutty sesame and fragrant garlic punctuate the wonderful flavors of this Korean Chicken Bake, welcoming you back for more! And you'll definitely want more!

Ingredients

8 (6-ounce) chicken breast halves skinless and boneless
1/2 cup reduced-sodium soy sauce
3 tablespoons lime juice
2 tablespoons packed brown sugar
9 cloves garlic minced, divided
4 teaspoons fresh ginger grated
1 tablespoon Asian chili-garlic sauce
1 tablespoon olive oil
6 cups white or brown rice cooked
2 (12-16-ounce) packages frozen broccoli florets
2 medium onions cut into 1/2-inch wedges
1 tablespoon toasted sesame oil
1/2 teaspoon salt
1/2 teaspoon black pepper
sesame seeds optional, to taste, for garnish

Directions

Preheat the oven to 425 degrees F.
Grease a 3-quart rectangular baking dish and a disposable foil pan.
Place the chicken breast halves in a large bowl.
Combine the soy sauce, the lime juice, the brown sugar, 5 cloves of the garlic, the ginger, the chili-garlic sauce, and the olive oil in a small bowl.
Drizzle the marinade mixture over the chicken and toss to coat.
Marinate the chicken at room temperature for 15 minutes.
In another large bowl, combine the rice, the broccoli, the onions, the remaining garlic, the sesame oil, the salt, and the pepper.
Divide the rice mixture between the prepared baking dish and the foil pan.
Top each baking dish with 1/2 of the marinaded chicken.
Drizzle the baking dishes with any remaining marinade.
Cover the baking dish and the foil pan with foil and bake until the chicken cooks to 165 degrees F, about 35 minutes.
Sprinkle each bake with the sesame seeds.
Serve the chicken bake that was cooked in the baking dish immediately. Allow the bake cooked in the foil pan to cool and then freeze for later use.