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–+ servings

The Takeout Bake

CasseroleChickenOvenVegetable
Time :1 hour 5 minutes
Yield :4 servings
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The name says it all! The Takeout Bake is the one you should turn to when you feel tempted for some Asian-inspired, picked-up cuisine. Stay at home instead and enjoy these juicy, tangy chicken thighs nestled over some deliciously seasoned rice and veggies. It's worth the extra effort for an exquisite meal made by you! Don't order out! Make The Takeout Bake instead!
The name says it all! The Takeout Bake is the one you should turn to when you feel tempted for some Asian-inspired, picked-up cuisine. Stay at home instead and enjoy these juicy, tangy chicken thighs nestled over some deliciously seasoned rice and veggies. It's worth the extra effort for an exquisite meal made by you! Don't order out! Make The Takeout Bake instead!

Ingredients

For the chicken thighs:

  • 1 tablespoon dark soy sauce
  • 2 tablespoons Shaoxing wine
  • 1/4 cup oyster sauce
  • 1 teaspoon sesame oil
  • 1 clove garlic minced
  • 1 pound chicken thighs boneless and skinless, halved

For the rice:

  • 2 tablespoons vegetable oil
  • 1 tablespoon dark soy sauce
  • 2 tablespoons Shaoxing wine
  • 1 1/2 cups chicken or vegetable stock
  • 1 1/2 cups hot water
  • 1 1/2 cups white rice
  • 2 cloves garlic minced
  • 4 green onions white parts only, chopped, plus more, to taste, white and green parts, for garnish
  • 2 cups frozen mixed vegetables such as carrots, green beans, corn, and peas, thawed
  • nonstick cooking spray to taste

Directions

  • In a large bowl, add 1 tablespoon of the soy sauce, 2 tablespoons of the Shaoxing wine, the oyster sauce, the sesame oil, and 1 clove of the minced garlic.
  • Add the chicken halves to the marinade and toss to coat.
  • Let the chicken halves marinate, for at least 20 minutes and up to 1 hour.
  • Preheat the oven to 350 degrees F.
  • Grease a 9x13-inch baking dish.
  • In a medium saucepan, add the vegetable oil, the remaining soy sauce, the remaining Shaoxing wine, the chicken stock, and the water and bring to a boil.
  • Pour the hot stock mixture in the prepared baking dish and evenly cover with the rice, the remaining garlic, the white parts of 4 of the green onions, and the mixed vegetables.
  • Place the marinated chicken halves over the vegetable layer. Reserve the marinade.
  • Cover the baking dish with foil and bake the chicken bake, about 15 minutes.
  • Discard the foil, then baste the chicken halves with the reserved marinade.
  • Spray the chicken halves with the cooking spray, then bake the chicken bake until the meat reaches an internal temperature of 145 degrees F and is caramelized, the liquid is absorbed, and the rice is fluffy, about 20 minutes.
  • Place the baking dish on a wire rack and let the chicken bake rest, about 10 minutes.
  • Serve the chicken bake garnished with the extra green onions.
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