Teahouse Chicken and Rice
Immerse your taste buds in the comforting harmony of flavors with Teahouse Chicken and Rice, a one-pan wonder that combines tender, seared chicken thighs with fragrant jasmine rice cooked in a black tea-infused broth. This recipe is a masterful blend of simplicity and sophistication, with hints of soy sauce, honey, sesame oil, and fresh ginger lending it a savory-sweet Asian-inspired flair. The black tea's deep, earthy notes create a unique foundation for the dish, elevating the classic chicken and rice pairing to gourmet levels. Ready in just 50 minutes, this meal is perfect for busy weeknights or cozy family dinners. Garnished with vibrant green onions, it’s as visually appealing as it is flavorful. Whether you're looking for an easy dinner idea or want to explore a new twist on comfort food, Teahouse Chicken and Rice is sure to become a staple in your recipe rotation.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1.5 cups white jasmine rice
- 2.5 cups chicken broth
- 2 pieces black tea bags
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 inch piece, grated fresh ginger
- 3 pieces garlic cloves, minced
- 2 stalks green onions, sliced
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a small pot, bring the chicken broth to a simmer. Add the black tea bags and let them steep for 5 minutes. Remove the tea bags and set the infused broth aside.
Rinse the jasmine rice under cold water until the water runs clear. Let it drain while preparing the chicken.
Season the chicken thighs with salt and black pepper on both sides.
Heat the vegetable oil in a large skillet or deep pan with a lid over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side, until golden brown. Remove and set aside.
In the same pan, reduce the heat to medium. Add the grated ginger and minced garlic, stirring for 1-2 minutes until fragrant.
Stir in the rinsed rice and cook for 1-2 minutes, allowing it to lightly toast and absorb the flavors in the pan.
Pour in the tea-infused chicken broth, soy sauce, honey, and sesame oil. Stir gently to combine.
Nestle the seared chicken thighs back into the pan, ensuring they are partially submerged in the liquid.
Cover the pan with a lid, reduce the heat to low, and simmer for 20 minutes, or until the rice is tender and the chicken is fully cooked through.
Once done, remove the pan from heat and let it sit covered for 5 minutes to allow the flavors to meld.
Fluff the rice with a fork and garnish with sliced green onions before serving.
Serve warm and enjoy your delightful Teahouse Chicken and Rice.
Nutrition Facts
Calories |
1733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 5262 mg | 229% | |
| Total Carbohydrate | 113.2 g | 41% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 19.6 g | ||
| Protein | 123.8 g | 248% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 184 mg | 14% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1874 mg | 40% | |
*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.
