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5 from 7 votes

One Pan Asian Chicken & Rice

One Pan Asian Chicken and Rice equals crispy skinned chicken full of incredible Chinese-inspired flavours sits on top of a fried rice inspired skillet!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dinner
Cuisine: Asian
Servings: 5 people
Calories: 576kcal
Author: Karina


  • 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.


For an added flavour on the chicken, you can glaze it with a sauce after it has finished cooking, or serve it with a sauce for dipping. Here is one I use:
2 tablespoons low sodium soy sauce
2 tablespoons honey
1 tablespoon hoisin sauce
1 tablespoon rice wine vinegar
2 cloves garlic
Splash of sesame oil
1/2 teaspoon cornstarch mixed with 2 tablespoons water
Heat the first 6 ingredients over medium heat in a small pot until bubbling. Add in the cornstarch slurry, and mix again well until combined and thickened. Brush sauce over chicken or serve as a dipping sauce.


Calories: 576kcal | Carbohydrates: 48g | Protein: 29g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 141mg | Fiber: 2g | Sugar: 3g | Vitamin A: 280IU | Vitamin C: 18.8mg | Calcium: 55mg | Iron: 2.3mg