Preheat oven to 375 degrees Fahrenheit.
In a 9×13-inch dish, combine rice, onions, mushrooms, broth, soy sauce, oil, honey, and pepper. Mix well.
In a bowl, mix ground chicken with soy sauce, garlic, ginger, cornstarch, oil, and pepper.
Form small, loose balls out of the chicken mixture and place them evenly over the rice.
Cover tightly with foil and bake for 30 minutes.
Remove, stir the rice gently around the meatballs, and re-cover tightly.
Return to oven and bake an additional 20–25 minutes, until rice is tender and liquid is absorbed.
Drizzle with sesame oil and top with scallions and sesame seeds before serving.
Let sit five to 10 minutes before serving.
Directions
Credits
Notes:
If using low-sodium soy sauce, add an additional 1/2 teaspoon salt.
Description:
Photography and Styling Penina Spero
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion1 Comment
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
Hi, looks felish. How would you freeze this? I'm always looking for dinners that u can batch make and then defrost day of!
Thanks in advance!
We recommend baking it completely, then cooling it promptly and transferring it to airtight, freezer-safe containers. You can freeze it in individual portions or as a full pan, tightly wrapped. For best quality, use within 2–3 months. When ready to serve reheat covered at 325–350°F with a splash of chicken broth or water to keep the rice moist, until heated through. Add the fresh scallions and sesame seeds after reheating. Enjoy!
Sounds good. So sounds like I cook straight from freezer no defrosting in fridge first right?