Ingredients
Method
- Get Your Oven Ready Heat it to 350°F and spray a 9×13 dish with cooking spray. Don’t skip this step or you’ll hate yourself later when you’re scrubbing stuck-on food.
- Make the Sauce Put the soy sauce, ½ cup water, brown sugar, ginger, and garlic in a small pot. Cover it and bring to a boil, then take the lid off and let it bubble for a minute.
- Thicken It Up Mix the cornstarch with 2 tablespoons of cold water in a small bowl until it’s smooth (no lumps!). Pour this into your boiling sauce and stir until it thickens up. Take it off the heat.
- Assemble the First Round Put your chicken in the baking dish and dump the vegetables around it. Pour about 1 cup of the sauce over everything.
- First Baking Session Cover with foil and bake for 30 minutes or until the chicken is done (165°F if you’re checking with a thermometer).
- Shred Time Take it out and remove the foil carefully (hot steam!). Use two forks to shred the chicken right in the dish while it’s hot.
- Add the Rice Dump in your cooked rice and most of the remaining sauce (save a little for the end). Mix everything together.
- Final Bake Back in the oven for 10 minutes without the foil until everything’s heated through.
- Finish and Serve Let it sit for 5 minutes, then serve with the rest of the sauce drizzled on top.
Notes
If you want to use rotisserie chicken, just skip the first baking part. Mix everything together with the shredded chicken and bake for about 15 minutes. Also, if you find it too salty, add a bit of honey – it really helps balance things out.