Baked Sesame Chicken and Rice with Potato Medley

1.Preheat the oven to 400°F (200°C).

2.In a large bowl, toss the diced potatoes with 1 tablespoon of toasted sesame oil, salt, and pepper. Spread them out on a baking sheet in a single layer.

3.Bake the potatoes in the preheated oven for about 20-25 minutes, or until golden brown and tender, flipping halfway through.

4.While the potatoes are baking, in another bowl, combine the chicken pieces with the remaining tablespoon of toasted sesame oil, minced garlic, grated ginger, soy sauce, salt, and pepper. Mix well to coat the chicken evenly.

5.After the potatoes have baked for 10 minutes, add the seasoned chicken to the baking sheet with the potatoes. Return to the oven and bake for an additional 15-20 minutes, or until the chicken is cooked through and no longer pink in the center.

6.In a small bowl, beat the eggs. Once the chicken and potatoes are done, remove them from the oven and push them to one side of the baking sheet. Pour the beaten eggs into the empty side and return to the oven for about 5 minutes, or until the eggs are set.

7.Remove the baking sheet from the oven and stir everything together, mixing the eggs with the chicken and potatoes.

8.Add the cooked rice to the baking sheet and stir everything together until well combined. Return to the oven for an additional 2-3 minutes to heat through.

9.Remove from the oven and garnish with chopped green onions before serving.