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Asian Chicken and Rice is the ultimate comfort food made even better in one pan. Everything cooks together so the chicken stays juicy, the rice soaks up all those savory flavors, and you only have one pan to clean afterward.
The best part? This one pan Asian chicken and rice recipe practically cooks itself in the oven—no stirring, no fuss. It’s the kind of meal that fills your kitchen with an incredible aroma and has everyone waiting eagerly at the table before it’s even done.
What Makes This Recipe Work
This Asian Chicken and Rice recipe is simple, comforting, and full of flavor. Everything cooks together in one pan so the chicken stays juicy and the rice turns out perfectly tender. The seasonings blend into every bite, making this Asian chicken with rice taste even better than takeout.
The oven does most of the work, so there’s no need for stirring or babysitting at the stove. As it bakes, the rice absorbs the savory broth while the chicken roasts to golden perfection. The result is a one pan Asian chicken and rice dinner that’s hearty, satisfying, and easy enough for weeknights.
What Goes Into Asian Chicken and Rice
With a handful of pantry staples and a few fresh ingredients, everything comes together in one pan for a hearty, family-friendly dinner.
- Chicken Thighs: Bone-in chicken thighs stay juicy while cooking and infuse the rice with rich flavor.
- Soy Sauce and Hoisin: These classic Asian sauces add a savory-sweet base that makes this Asian chicken with rice so satisfying.
- Long-Grain White Rice: The rice cooks right in the pan, soaking up the broth, seasonings, and chicken juices for the perfect texture.
- Garlic and Green Onions: Fresh aromatics that brighten the whole dish and give this one pan Asian chicken and rice recipe its signature taste.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Asian Chicken And Rice
- Prep the Chicken: Preheat your oven to 200°C | 390°F. Wash and pat the chicken dry, then combine soy sauce, honey, garlic, hoisin, vinegar, sesame oil, and white pepper in a shallow bowl. Coat the chicken evenly in the marinade.
- Sear the Chicken: Heat a little oil in a oven-safe pan over medium heat. Place chicken skin-side down with the marinade and sear until golden on both sides, about 3 minutes per side. Transfer the chicken to a plate and set aside.
- Cook the Aromatics: Add onion and the remaining garlic to the same pan with the leftover sauce. If the pan looks dry, add a touch of oil. Stir until fragrant, about 1 minute.
- Toast the Rice: Stir the uncooked rice into the pan so it coats in the flavors. Pour in broth, water, oyster sauce, hoisin, and Chinese five spice. Stir everything together and season lightly with salt.
- Simmer the Base: Allow the rice mixture to simmer uncovered for 5 minutes, stirring occasionally. This lets the rice absorb the first layer of flavor before baking.
- Bake the Chicken and Rice: Return the chicken and any juices back into the pan. Cover tightly with a lid or foil, then transfer to the oven and bake for 40 minutes.
- Add the Vegetables: Uncover pan and check that the rice is tender and the liquid absorbed. Stir in peas, carrots, and corn around chicken, then bake uncovered for another 10 minutes.
- Finish and Garnish: Switch the oven to grill/broil on medium-high heat. Broil for 10 minutes or until the chicken is crisp and golden, then garnish with chopped green onions before serving.
A side of Bloomin’ Onion Garlic Bread makes a fun and flavorful companion, with its pull-apart layers perfect for soaking up the savory sauce from the rice. For a hearty vegetable side, Sheet Pan Garlic Parmesan Roasted Broccoli & Green Beans adds crisp-tender freshness with a garlicky crunch. To finish, a slice of Nutella Pumpkin Chocolate Chip Bread brings a warm and slightly sweet contrast to round out the meal.
Recipe FAQ’s
You can use brown rice, but the cooking time will increase. Make sure to add extra broth or water to allow the rice to soften properly.
The rice should be tender and most of the liquid absorbed. If it’s still firm, cover the pan and bake for an extra 5–10 minutes, adding a splash of broth if needed.
Definitely! Add a drizzle of sriracha, chili flakes, or sliced fresh chili to the sauce for extra heat. The sweetness of the honey balances the spice nicely.
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One Pan Asian Chicken & Rice
Ingredients
- 5 chicken thighs bone in and skin on or off
- 2 tablespoons low sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons garlic minced, divided, or 6 cloves garlic, crushed
- 2 tablespoons hoisin sauce divided
- 1 tablespoon rice wine vinegar or Shaoxing, Chinese wine
- 1 teaspoon sesame oil
- 1 pinch ground white pepper to season
- 1 large onion chopped
- 2 1/2 cups chicken broth or stock
- 1 1/2 cups long-grain white rice
- 1/2 cup water
- 1 tablespoon oyster sauce
- 1/2 teaspoon Chinese five spice powder optional
- 1/4 cup frozen corn thawed
- 1/2 cup frozen peas and carrots thawed
- 1 fresh green onions scallions or shallots, chopped
Instructions
- Preheat an oven to 200C | 390F. Wash and pat chicken dry with a paper towel. Combine the soy sauce, honey, 1 tablespoon of minced garlic, 1 tablespoon of hoisin sauce, vinegar (or Chinese wine), sesame oil and a pinch of white pepper together in a shallow bowl. Add in the chicken and coat evenly in the sauce.
- Heat a small amount oil in a 10-12 inch cast iron pan over medium heat. Sear chicken thighs skin-side down, along with the sauce it was in, turning once until golden brown on both sides, (about 3 minutes each side). Transfer chicken to a plate.
- Add the onion and remaining garlic to the remaining sauce leftover from the chicken in the pan. (If the pan looks too dry, add in 1 tablespoon of cooking oil.) Fry, while stirring occasionally, until the garlic is fragrant (about 1 minute). Add in the rice and stir it through all of the flavours. Pour in the stock (or broth), water, oyster sauce, remaining hoisin sauce, and Chinese five spice powder, stirring all ingredients together well to combine. Salt to season (with a pinch of salt, ONLY if desired).
- Allow to simmer, uncovered, for about 5 minutes, while stirring occasionally. Return the chicken and any juices from the plate into the pan; cover with a lid or double layer of foil and transfer to the oven to bake for 40 minutes.
- Uncover the pan and check that rice is tender and the liquid has been absorbed. Stir in the carrots peas and corn around the chicken thighs, covering them with as much hot rice as much as possible; and bake for a further 10 minutes. Uncover; change oven setting to grill/broil (on medium-high heat – depending on your oven) and grill/broil for about 10 minutes OR until the chicken is golden and crisp, and the vegetables are cooked through. Garnish with fresh chopped green onions or scallions.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sooo good!
Great flavor, I cooked for 8 people so my cast iron pan couldn’t handle all the chicken and rice so had to bake half in a pyrex. Both turned out real good.
I did not have oyster sauce or hoisin and this was still AMAZING!!!
THANK YOU ❤️
This was awesome! I substituted some bell pepper and jalapeño since I didn’t have any frozen veggies – followed the recipe the same and it came out great. Thanks for the recipe!
So where is the recipe? Great picture, positive comments, don’t see the received.
Hi JD, thank you for your comment! We had a frustrating technical issue that has just now been resolved and all recipes are showing once again. I’m so sorry for the inconvenience this has caused. If you need any further help, please email us and we will assist you in any way we can. Thank you for your patience! XOXO