Spicy Chicken and Rice BakeAsian inspired chicken and rice baked in the oven.Entree/Main Dish
Preparation Time: 10 minutes
Total time: 35 minutes
1/4 cup vegetable oil,
6 TYSON® Boneless Skinless Chicken Thighs,
1 cup mushrooms, finely chopped,
2 tablespoons KIKKOMAN® Soy Sauce,
1 tablespoon KIKKOMAN® Hoisin Sauce,
1 to 2 tablespoons KIKKOMAN® Sriracha Hot Chili Sauce,
1 can (20 oz.) DOLE® Pineapple Chunks,
2 cups MINUTE® Brown Rice, uncooked,
1-1/2 cups chicken broth,
3 DOLE Green Onions, chopped,
Step 1: Preheat oven to 350 degrees F. Spray 13x9-inch baking dish with nonstick cooking spray.
Step 2: Heat large skillet over medium-high heat; add oil and brown chicken for 3 minutes per side. Add mushrooms and saute for an additional minute. Stir in soy sauce, hoisin sauce, sriracha sauce and pineapple chunks with juice and simmer for 2 minutes.
Step 3: Spread the uncooked rice in the baking dish and top with chicken, mushrooms, pineapple and sauce mixture. Add chicken broth. Cover; bake for 15 minutes or until internal temperature of the chicken reaches 165 degrees F. Garnish with green onions.