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Balsamic Chicken With Ginger Rice

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“Adapted from "Not Your Mother's Casseroles" by Faith Durand. I halved the recipe and baked it in two individual 16-ounce baking dishes for convenience. I thought the ginger-garlic rice would have been better with more Asian flavors; next time I'm going to try soy sauce and Shaoxing wine.”
READY IN:
1hr
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F You can make this in one 9x13" baking dish, or divided into smaller individual dishes. If using boneless thighs, you can cut them into 2" chunks for ease of eating. Either way, sprinkle the chicken with salt and pepper.
  2. Combine rice with grated ginger and garlic, rubbing them together with fingertips. Spread into baking dish(es) and top with chicken.
  3. Whisk together wine, broth, vinegar, ground ginger, and a good amount of ground black pepper. Pour over chicken and rice. Cover tightly with foil and bake 45 minutes.
  4. Uncover and sprinkle with parmesan cheese. Bake another 5 minutes until cheese melts and serve immediately.

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