One Pot Chinese Chicken and Rice

The beauty of a one-pot meal is having all the flavours cooked together, which makes an incredibly tasty dish. The Chinese-inspired flavours are so delicious, you won't be able to stop yourself from enjoying a second plate. Who can resist the combination of fried rice and Chinese chicken, all in one pot! What's the secret ingredient you ask? Head over to the recipe to read the sauces and spices that are added to make this your next favourite weeknight dinner.



Why cook a One Pot Meal?

A one-pot meal is a dish whose essential ingredients are combined in a single pot for cooking. One-pot recipes are easy to make, easy to clean up and still provide a whole food meal with all its nutritional value. They make dinner a breeze and satisfying enough to eat next day as leftovers.


Watch How to Make It


Helpful Tips
  • Chicken - I find that chicken cutlets (thigh pieces with the main bone and skin attached) are tasty and the perfect size for one portion. However, other pieces of chicken can be used, including chicken nibbles, large diced pieces of thigh fillet and even chicken drumsticks. The only variant is the cooking time. I don't recommend chicken breast for this recipe as they'll likely overcook and dry out by the time the rice is done.


  • Rice - I know brown rice is a healthier alternative to white rice but brown rice takes longer to cook, so if you choose to use brown rice, make sure the pieces of chicken you are using are larger. The bone-in thigh pieces would work out perfectly, but diced pieces of thigh fillet will not as they will overcook and the texture would be chewier. Similarly, if you use brown rice, you will need to add an extra half a cup (or more) of stock.


  • Ginger and Garlic - Nothing can take the place of fresh ginger and garlic in this recipe. I suggest only fresh is used and not ground.


  • Vegetables - You are welcome to add fresh or frozen diced vegetables to this Chinese Chicken and Rice. I added finely diced carrot and chopped bok choy at the same time as adding the rice and they cooked perfectly. Get creative and add your favourite veggies!


  • Sauces - I usually stick to Chang's sauces as the majority of their sauces are gluten-free and are clearly labelled. You can find them in the sauce section (not the Asian section) of your supermarket.


Chang's Sauces Range: https://www.changs.com/products/sauces/


  • Storing and Reheating Leftovers - Store any leftovers in a glass container for up to 3 days and heat leftovers in the microwave or the oven.



How to Make this Recipe

There are 4 simple steps to making this Chinese Chicken and Rice

  1. Chicken: Prepare the chicken, season and fry till golden.

  2. Remaining Ingredients: Add the ginger and garlic and then the rice, stock and sauces.

  3. Simmer and Cook: Bring to boil and then reduce heat to simmer and cook.

  4. Serve: Garnish with green onions and lime and serve.



Other Easy Chicken Recipes

Stuffed Baked Chicken Breast

https://www.createcookshare.com/single-post/stuffed-baked-chicken-breast


Satay Chicken with Manuka Honey and Rice

https://www.createcookshare.com/single-post/satay-chicken-with-manuka-honey-and-jasmine-rice


One Pot Chicken Provencal with Olives

https://www.createcookshare.com/single-post/chicken-proven%C3%A7al-with-olives-and-artichokes


Lemongrass Tenderloins with Warm Vietnamese Salad

https://www.createcookshare.com/single-post/lemongrass-tenderloins-with-warm-vietnamese-salad


Miso Honey Chicken with Pickled Cucumber

https://www.createcookshare.com/single-post/miso-honey-chicken-with-pickled-cucumber



And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you!


Happy Creating,

Margaret x



One Pot Chinese Chicken and Rice

Prep 10 minutes

Cook 35-40 minutes


INGREDIENTS


4 -5 bone-in chicken thighs with the skin on

1 tablespoon Chang’s Sesame Oil

1 tablespoon cooking oil

1 tablespoon fresh garlic, finely grated

1 tablespoon fresh ginger, finely grated

1 ½ cups long-grain rice

4 cups vegetable or chicken stock or broth, heated

4 tablespoons Chang’s Hoisin Sauce

3 tablespoons Chang’s Tamari Soy Sauce

1 tablespoon Chinese 5-spice powder

2 green onions, sliced on the diagonal

¼ cup fresh lime juice

Salt and Pepper


Optional: A handful of Chang’s Gluten Free Fried Noodles (nut-free option) or a handful of crushed peanuts.


INSTRUCTIONS


1. Pat dry the chicken with a paper towel. Next, rub all sides with the Sesame Oil and toss to coat with the Chinese 5 spice powder, salt, and pepper.


2. Add to a wide base pan (approx. 30cm in diameter and 10cm deep) the cooking oil and over medium add the chicken, skin side down. Cook for 7 minutes or until golden, then turn over and cook for a further 7 minutes.


3. Next add the garlic and ginger and sauté for 1 minute before adding the rice. Stir the rice until evenly coated with the oil and then add the heated vegetable stock, Hoisin Sauce, and Tamari Soy Sauce. Season well and bring to a boil.


4. Once boiling, reduce heat to a simmer for 20 minutes.


5. Turn off the heat and allow to sit, covered for a further 7 minutes.


6. Squeeze lime juice all over and garnish with sliced green onions. Top with either the Fried Noodles or peanuts.