Gail’s Tasty Sticky Chicken Rice Bake has been a hit online and is sure to be a new favorite with you too. It’s sweet and spicy and tastes fantastic.

If your dinnertime needs some spicing up then WHOot Contributor Gail’s tasty Sticky Chicken And Rice Bake will hit the spot!

A delicious blend of sweet and spicy, this casserole takes some Asian flavor inspiration that results in a plate of home-cooked goodness. It’s made with fresh ingredients and is made completely from scratch!

Sticky Chicken And Rice Bake Ingredients

via From The Pantry To The Table

So, let’s take a look at your shopping list.

  • 1/4 cup light soy sauce
  • 2 Tbsp lemon juice
  • 1/4 cup honey
  • 1 tsp lemon rind, finely grated
  • 2 garlic cloves, crushed
  • 1 tsp sesame oil
  • 8- 10 chicken drumsticks (skin on)
  • Tbsp vegetable oil
  • Brown onion, cut into thin wedges
  • 1 carrot, finely chopped
  • One inch (2cm) fresh ginger, finely grated
  • 2 2/3 Cups chicken style liquid stock
  • 1 1/3 cups jasmine rice
  • frozen peas, 1/2 cup
  • 1/2 red capsicum diced
  • 1/2 green capsicum
  • 2 green onions, diagonally sliced
  • Fresh coriander sprigs, to serve
  • 1 long red chili sliced thinly

Sticky Chicken And Rice Bake Instructions

via From The Pantry To The Table

Combine soy sauce, honey, lemon rind and juice, sesame oil and then 1/2 the garlic in a jug.

Place chicken in a large, shallow glass or ceramic dish, then pour the marinade over the chicken. Turn to coat and then cover. Refrigerate for 4 hours, or overnight, turning chicken occasionally.

Preheat oven to 350F/325F convection or 180C/160C fan-forced.

Remove chicken from marinade then pat dry with a paper towel. Heat some oil in a large 11-inch 30cm round (12-cup-capacity) flameproof, ovenproof dish over medium heat.

Cook chicken, turning, for 3 minutes or until browned all over, then transfer to a plate.

Add onion to dish. Cook, stirring, for 3 minutes then add the carrot. Cook, stirring occasionally, for 3 minutes or until just starting to soften, then add the ginger and remaining garlic.

Continue to cook for 1 minute or until fragrant. Stir in stock and remaining marinade.

Return chicken to the dish and then cover it with a lid or tightly with foil to prevent steam escaping. Bring it to a boil.

Carefully transfer the dish to the oven and then bake for 40 minutes.

Remove the lid or foil then transfer chicken to a plate. Stir in rice. Cover plate and then bake for a further 10 minutes.

Stir in peas, corn, and Capsicum. Return chicken to the dish.

Bake, uncovered, for 15 to 20 minutes or until chicken is browned and cooked through and rice is tender too.

Add more stock if necessary. Then serve topped with green onion, chili, and coriander. Enjoy!

Want More Gail?

Gail is mum to three grown children and Nana to six grandchildren. She runs her cooking blog on Facebook from her home in Australia.

She is widely followed and shares recipes for dinners, desserts, and everything in-between. We are thrilled to have her as a WHOot Contributor. Be sure to join her on Facebook here.

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