Easy Asian Style Chicken Rice
Master the art of comfort food with this Easy Asian Style Chicken Rice, a one-pot wonder that combines tender, perfectly seasoned chicken with fragrant jasmine rice infused with the rich flavors of soy sauce, garlic, ginger, and sesame oil. Ready in just 45 minutes, this recipe is perfect for busy weeknights when you need a wholesome, satisfying meal without the hassle. The rice is cooked in savory chicken broth, soaking up all the delicious juices from the seared chicken, while green onion garnish adds a fresh, vibrant finish. Simple to prepare yet bursting with authentic Asian-inspired flavors, this dish will quickly become a family favorite. Plus, it's a versatile recipe that pairs beautifully with steamed veggies, making it a well-rounded dinner option. Try this easy chicken and rice recipe today for a comforting and flavorful twist on your usual dinner rotation!
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 2 cups White rice (jasmine preferred)
- 2.5 cups Chicken broth
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (minced)
- 2 stalks Green onions (sliced)
- 1 tablespoon Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the rice thoroughly under cold water until the water runs clear, then set aside to drain.
Cut the chicken thighs into bite-sized pieces and season with salt and black pepper.
Heat the vegetable oil in a large, heavy-bottomed pan or skillet over medium-high heat.
Add the chicken pieces to the hot pan and sear for 2-3 minutes on each side until golden brown. Remove and set aside.
In the same pan, lower the heat to medium and add sesame oil, minced garlic, and ginger. Sauté for about 1-2 minutes until fragrant.
Stir in the rinsed and drained rice, coating the grains in the oil and aromatic mixture. Toast lightly for 1-2 minutes.
Add the chicken broth and soy sauce to the pan, stirring to combine.
Return the seared chicken to the pan, arranging it evenly across the top of the rice.
Bring the mixture to a boil, then reduce the heat to low and cover the pan with a tight-fitting lid. Simmer for 18-20 minutes, or until the rice has absorbed all the liquid and the chicken is fully cooked through.
Turn off the heat and let the pan sit, covered, for an additional 5 minutes to allow the rice to steam and fluff up.
Remove the lid and gently fluff the rice with a fork. Sprinkle the sliced green onions on top for garnish.
Serve the chicken rice hot and enjoy!
Nutrition Facts
Calories |
365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1131 mg | 49% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.8 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 537 mg | 11% | |
*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.
