One Pan Asian Chicken and Rice is a simple dinner recipe — all cooked in the one pan!
The beauty of one pan meals is only having the one pan to serve from and wash up. The other bonus is having all of the flavours cook together to make an incredible meal. My favourite part though? The oven doing most of it for you, no.stirring.needed! This One Pan Asian Chicken and Rice recipe will have you wanting to eat before its even done!
Crispy skinned chicken full of incredible Chinese-inspired flavours sits on top of a fried rice inspired skillet!
I had to stop myself from calling this fried rice, because obviously it’s NOT a fried rice at all, howEVER ALL of the flavours of fried rice are right in there! There’s one ingredient I swear by that gives homemade Chinese cooking its amazing flavour. Hoisin sauce is where its at people!
Now, you guys are probably think I’m crazy; that this rice must be Chinese mush or risotto, and I’m here to tell you NO WAY! It’s absolutely perfect. The only rice I like to use with his recipe is long grain rice. Please don’t try to use medium or short grain, or even Jasmine Rice. I tried all of those during testing over the last few days, and long grain is the only one that stayed firm enough through cooking without turning into a sloppy risotto, and held it’s shape and texture.
You guys are going to LOVE THIS One Pan Asian Chicken & Rice recipe!
Do you love one pan chicken meals? Try these!
One Pan Asian Chicken & Rice
- 5 chicken thighs, (bone in and skin on or off)
- 2 tablespoons low sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons minced garlic, divided (or 6 cloves garlic, crushed)
- 2 tablespoons hoisin sauce, divided
- 1 tablespoon rice wine vinegar, or Shaoxing (Chinese) wine
- 1 teaspoon sesame oil
- 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
- 3/4 cup frozen peas, corn and carrots (thawed)
- Chopped fresh green onions/scallions or shallots
- 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.