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One-Pot Asian Chicken and Rice

A simple one-pot Asian meal with flavors of ginger, sesame and and garlic.
Course Dinner inspired by Tastemade's Hainanese Chicken Rice
Cuisine Asian
Keyword Asian Chicken and Rice, Boiled Chicken and Rice Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 servings
Calories 518kcal
Author Heather

Ingredients

Chicken and Rice

  • 1 cup basmati rice
  • 1 lb boneless skinless chicken thighs *about 2-3 thighs
  • 2 cups chicken broth
  • 1 tbsp fresh grated ginger
  • 2 garlic cloves *crushed or minced
  • 1 tbsp soy sauce tamari for gluten free
  • 1 tbsp toasted sesame oil
  • 2 green onions cut in half *optional

Soy Sesame Sauce

  • 2 tsp toasted sesame oil
  • 1 tbsp soy sauce tamari for gluten free
  • Red Chili Sauce
  • 2 tbsp garlic chili sauce *see picture above
  • 1 tsp fresh grated ginger
  • 1 tsp granulated sugar
  • 2 tbsp lime juice
  • 1/2 tbsp fish sauce

Instructions

  • Measure broth and whisk in garlic, ginger, soy sauce and oil- set aside. Thoroughly rinse rice, let drain and place into a medium size frying pan with a secure fitting lid (preferably with a glass lid). Place chicken on top of rice and pour prepared both over top. Lay green onions over tip of chicken. Cover and place on high heat until boiling. Once boiling turn heat source down to lowest setting and cook for 15-17 mins or until water is completely absorbed. Turn off heat and let rest for 10 mins. IMPORTANT NOTE: To most effectively cook chicken keep pan covered throughout the entire cooking and resting period.
  • Soy Sesame Sauce- Whisk together soy sauce and sesame oil. This sauce is meant to be drizzled over chicken and rice before eating.
  • Red Chili Sauce- Measure sugar into garlic chili sauce and stir well until sugar is dissolved. Stir in remaining ingredients. This sauce adds spice and tanginess to the dish and is to be used at each person's discretion.

Notes

*Please use as many organic ingredients as possible.* Cooking time does not include 10 mins of rest at the end of cooking.

Nutrition

Calories: 518kcal | Carbohydrates: 57g | Protein: 36g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 144mg | Sodium: 2176mg | Potassium: 614mg | Fiber: 1g | Sugar: 4g | Vitamin A: 116IU | Vitamin C: 16mg | Calcium: 50mg | Iron: 2mg