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 Tomato Basil Chicken & Rice | One Pan Spanish Chicken & Rice | Thai Chicken and Noodles!
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.
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!
J D says
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
Theodore Osorio says
You are so talented and make my life so much easier when it comes to prepping meals for the week. Such fun and inspiring ideas. I look like a rockstar with my friends and family. Thank you
AWE! That is so sweet of you! You are too nice doll! I am glad that you look like a rock star! You deserve it! Thanks so much for following along with me!
So New Years resolution was to try and cook some different meals. I am so pleased to have found your website! This meal is the third ( also cooked slow cooker beef and sweet potato and twice baked chicken fajita sweet potato) success this week! Going to subscribe now as it seems every meal I try my whole family love. Thank you so much for giving me new inspiration and also some healthy meals to look forward to cooking.
Just made this for dinner tonight and while mine didn’t look as pretty as yours it was incredible! My hubby who usually only says “ok” raved about it this and asked me to make it again!
Also made the lemon sheet pan chicken the other night which was a huge success & making it into the weekly rotation!
So glad I stumbled across your site from Facebook!
Do you have a published cookbook, Christmas is coming and I want to add it to my list!
I’m older and a very good cook. I love your recipes and have never had one not turn out. Your very talented and your very picky about what you publish. Thank you for all your hard work I’m anxious to see what else you give us all to try next thank you ?
Dianne thank you so much for sharing your comment. When I read comments like yours, it inspires me to keep going! It’s so nice to read, especially when the internet can be a very negative and hurtful place at times! THANK YOU so much! You’ve made my day! Chocolate pumpkin cheesecake is coming up next!
Dear Karina, I just finished cooking this up for tonight’s dinner and I cannot believe how easy it was to pull this off. It smells so good! The rice looks exactly the same as fried rice. How’d you do that? Taste is exceptional. Chicken is crispy and juicy and the rice is fluffy. To be honest I thought it would be like risotto too, but it’s perfect. Genius! My family is going to demolish this. That’s if I can stop myself from picking at it lol!
Hi Karina! That you for all you do for FREE might I add, for all of us at home. I followed this recipe exactly as written and it was perfect for my family. Just delicious! I HATE when people change parts of the recipe or directions and then abuse you for it not working out. My message to people? DON’T CHANGE IT. It’s perfect how it is, and the flavours are beautiful. Rant over! Portions are great. Chicken was juicy and tender. I don’t think breasts would taste good with this as they would dry out way too much. Thighs all the way! Tummies full and smiling faces in my house tonight!
Cooked this for the 1st time last night. Very, very good. My wife asked me to put this on the my list of dinners to cook again. Takes a little longer than expected, especially the first time. Total time for me was 2 hours. Had to do a lot of trimming of the chicken thighs, and as it was the first time, a lot of back and forth and re-reading the directions. But, it was well worth it.
So many recipes call for chicken thighs and nobody in my family likes them…how would you change the recipe/timing if I used chicken breasts? On this recipe and all others. any guidelines to follow if I always want to use breasts instead of thighs?
If you use skinless, boneless chicken breasts, do you cut the cooking time?
Hi – This recipe looks amazing! Do you add the sauce that the chicken was in into the pan as well or just discard it?