Oriental Chicken and Rice
Elevate your weeknight dinner game with this irresistible Oriental Chicken and Rice recipe, a one-pan wonder brimming with bold Asian flavors! Tender marinated chicken strips are stir-fried to perfection alongside crisp, vibrant vegetables like carrot and bell pepper, creating a symphony of color and texture. The dish is brought together with fragrant jasmine rice simmered in a savory blend of soy sauce, hoisin sauce, and aromatic ginger, all infused with the rich depth of chicken stock. Finished with a drizzle of sesame oil and a sprinkle of toasted sesame seeds, this recipe balances sweet, savory, and umami in every bite. Perfect for busy evenings, this 50-minute meal is both satisfying and wholesome, serving up a taste of the Orient right in your own kitchen!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 4 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon Fresh ginger
- 3 pieces Garlic cloves
- 2 tablespoons Vegetable oil
- 3 stalks Scallions
- 1 large Carrot
- 1 large Bell pepper
- 250 grams Rice (uncooked)
- 500 milliliters Chicken stock
- 1 teaspoon Sesame oil
- 2 teaspoons Sesame seeds
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the rice under cold water until the water runs clear. Set it aside to drain.
Slice the chicken breasts into thin strips and place them in a bowl. Add 2 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, and half of the grated ginger. Marinate for 15 minutes.
While the chicken marinates, finely chop the garlic, slice the scallions, julienne the carrot, and dice the bell pepper.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes until cooked through. Remove and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Stir-fry the garlic, remaining ginger, and scallions for 1-2 minutes until fragrant.
Add the carrot and bell pepper. Stir-fry for another 5 minutes until the vegetables are slightly tender yet crisp.
Rinse the rice again and add it to the skillet. Stir well to coat it with the vegetable mixture.
Pour in the chicken stock along with the remaining 2 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, and sesame oil. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 15-18 minutes, or until the rice is fully cooked and the liquid is absorbed.
Return the chicken to the skillet and stir gently to combine it with the rice and vegetables. Cook for an additional 2-3 minutes to heat through.
Season with salt and black pepper to taste. Sprinkle sesame seeds over the top just before serving.
Serve warm, garnished with extra scallions if desired.
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1344 mg | 58% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.7 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 648 mg | 14% | |
*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.
