Chicken and Rice Oriental
Savor the irresistible flavors of Chicken and Rice Oriental, a one-pan wonder that brings the bold and aromatic tastes of Asian cuisine straight to your table. Tender, marinated chicken thighs are stir-fried to perfection and combined with garlicky, gingery vegetables, long-grain white rice, and a savory sauce infused with soy and sesame. Simmered in rich chicken broth, this dish achieves a delightful blend of textures and layers of umami flavor. Vibrant julienned carrots, crisp green beans, and a finishing garnish of fresh scallions make this recipe as visually appealing as it is delicious. Ideal for busy weeknights, this easy, 45-minute recipe serves four and is perfect for those craving a healthy, homemade meal with an international twist.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 teaspoons ginger, minced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup carrots, julienned
- 1 cup green beans, trimmed
- 2 stalks scallions, sliced
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cut the chicken thighs into bite-sized pieces. Season with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and a pinch of salt and pepper. Let marinate for 10 minutes.
Rinse the rice in cold water until the water runs clear to remove excess starch. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until lightly browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, add another tablespoon of vegetable oil. Stir in the minced ginger and garlic and cook for 30 seconds until aromatic.
Add the julienned carrots and green beans to the skillet. Stir-fry for 3-4 minutes until slightly tender.
Add the rice to the skillet and stir to coat it with the ginger and garlic mixture. Pour in the chicken broth along with the remaining 3 tablespoons of soy sauce and 1 teaspoon of sesame oil. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let simmer for 15 minutes, or until the rice is cooked and the liquid is fully absorbed.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Pour this mixture into the skillet and stir gently until the sauce thickens slightly.
Return the cooked chicken to the skillet and stir to combine with the rice and vegetables. Let everything heat through for 2-3 more minutes.
Garnish with sliced scallions before serving. Serve hot and enjoy your Chicken and Rice Oriental!
Nutrition Facts
Calories |
2009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.9 g | 142% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 5189 mg | 226% | |
| Total Carbohydrate | 99.3 g | 36% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 16.8 g | ||
| Protein | 153.4 g | 307% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 300 mg | 23% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2976 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
