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Home One Pot

One Pot Chinese Chicken and Rice

By:Nagi
Published:8 Oct '18Updated:8 Apr '21
263 Comments
Recipe v Video v Dozer v

It’s like FRIED RICE and Chinese Chicken, all made in one pot!! You’ll love the savoury flavour of the rice, and how the Asian chicken marinade adds great flavour with just a quick 10 minute marinade.

Plus, there’s a load of veggies mixed through so this One Pot Chinese Chicken and Rice is a complete meal!

Close up of One Pot Chinese Chicken and Rice in a white pot, fresh off the stove

CHINESE CHICKEN AND RICE – A ONE POT WONDER!

Hands up everyone who would make fried rice more often but you never seem to have day old cooked rice when the craving hits?

If you’ve got your hand raised high – then this one is for YOU!! The rice in this recipe tastes like fried rice but it’s made from scratch using uncooked rice. With the added bonus of a tasty Asian marinated chicken AND veggies to make a complete dinner in one pot!

One Pot Chinese Chicken and Rice in a black bowl garnished with sesame seeds, ready to be eaten

DOUBLE DUTY: ASIAN CHICKEN MARINADE AND SAUCE

This One Pot Chinese Chicken and Rice starts off with a simple Asian chicken marinade that doubles as the sauce to flavour the rice.

The Sauce-Marinade is made with just soy sauce, Chinese cooking wine (see recipe for subs), Oyster Sauce and pepper. In my world, this is the bare minimum I would put in a Chinese sauce or marinade – whether a stir fry sauce, noodles or a pouring sauce.

Anything less and the flavour will taste flat. Both Oyster Sauce and the Chinese cooking wine are what adds complexity to this sauce.

If you can’t get or can’t consume Oyster Sauce, the best substitute in this recipe is Hoisin Sauce. You will get a slight Five Spice flavour from the Hoisin and it’s fantastic!

The Sauce-Marinade is used as a quick 10 minute marinade for the chicken before being tipped into the pot to flavour the rice. You could absolutely marinade overnight if you want – but you’ll get enough flavour in the dish with just 10 minutes.

How to make One Pot Chinese Chicken and Rice

HOW I MAKE CHINESE CHICKEN AND RICE

This is a straightforward recipe but there’s a few things I specifically do to achieve the tastiest outcome with the least effort – this is, after all, a quick and easy meal but that’s no reason to skimp on quality!

A) SEPARATE STEMS FROM LEAFY PARTS of Asian greens.The purpose of this so we can add the stems to cook with the rice, then just wilt the leafy part using residual heat while the rice is resting.

Apply this rule to any vegetables you use in this recipe. Cook things like carrots, peas, capsicum/bell peppers, broccoli, cauliflower and corn with the rice, and wilt delicate things like baby spinach while the rice is resting.

B) SEAR marinated chicken to brown the outside, but keep it raw on the inside – it will finish cooking with the rice. Caramelisation not only adds flavour to the chicken but the browning left in the pot forms part of the flavour base for the rice.

C) Place the CHICKEN ON TOP of the rice to finish cooking while the rice cooks. This way, the juices drip into the rice and we can preserve the caramelised surface on the chicken which would sweat off if fully submerged in the liquid.

D) REST RICE and WILT Leafy Greens. Resting the rice for 10+ minutes is a key step with any rice dish. That is how to ensure your rice comes out fluffy rather than gluey.

In this particular recipe, I use the residual heat trapped in the pot while the rice is resting to wilt the leafy part of the Asian greens.

Then, once the rice is rested and ready for fluffing, the leafy greens are wilted and can be tossed through the rice.

How to make One Pot Chinese Chicken and Rice

HIGHLY VERSATILE RECIPE

Like many recipes on my site, this recipe lends itself to all sorts of variations. It can take more vegetables, it can be made with mince meat (ground meat) rather than chicken pieces – just cook it with the sauce then proceed with the recipe as written.

You could even make it with fish and/or prawns/shrimp – but I’d cook them separately first and only return them to the pot while the rice is resting just to warm them through.

I often get messages on recipes where readers hesitantly say “I hope it’s ok that I tinkered with your recipe….” and I always respond – “YES OF COURSE!!!” I love that you can make my recipes your own and adapt it to your taste.

So if you tinker with this recipe, tell me what you do! I want to know! – Nagi x

More One-Pot Chicken and Rice

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One Pot Chinese Chicken and Rice in a white pot, fresh off the stove ready to be served

WATCH HOW TO MAKE IT

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One Pot Chinese Chicken and Rice in a white pot, fresh off the stove ready to be served

One Pot Chinese Chicken and Rice

Author: Nagi
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Mains
Asian, Chinese
4.91 from 97 votes
Servings4
Tap or hover to scale
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Recipe video above. It’s like fried rice and Chinese chicken made in one pot! If you can’t find Chinese broccoli, see notes for how to make with other vegetable options. A terrific quick and easy dinner!

Ingredients

  • 1 tbsp oil
  • 2 garlic cloves , minced
  • 1 tsp ginger , grated
  • 1 onion , finely chopped
  • 500g (1 lb) chicken thighs , skinless boneless, halved (Note 1)
  • 1 big bunch Chinese Broccoli with thick stems (Note 2)

Rice:

  • 1 cup (180g) uncooked white rice (Note 3)
  • 1 1/2 cups (375 ml) chicken broth , low salt

Sauce:

  • 2 cloves garlic , small, chopped
  • 2 tbsp Chinese cooking wine or Mirin (Note 4)
  • 3 tbsp oyster sauce (or sub with Hoisin)
  • 1 1/2 tbsp dark soy sauce (Note 5)
  • 1/4 tsp white pepper (or black)

Garnish:

  • green onion , sliced
  • Sesame seeds

Instructions

  • Mix Sauce in a large bowl. Add chicken and set aside to marinate for 10 minutes to overnight.
  • Cut Chinese broccoli stems cut into 2.5 cm/1″ pieces, leafy part 5cm/2.5cm pieces.
  • Heat oil in a large pot over medium high heat. Remove chicken from marinade, shaking off excess marinade – RESERVE marinade!
  • Cook both sides until golden – about 90 seconds on each side, don’t let them burn! Remove chicken onto plate.
  • Add a touch of oil if pot is dry. Add onion, garlic and ginger, cook for 2 minutes until tinged with gold.
  • Add rice, stir to coat grains in oil. Add broth, reserved Marinade and Chinese broccoli stems. Stir.
  • Place chicken across the top, pour in juices pooled on plate. Cover, bring to simmer then lower heat to medium.
  • Cook for 12 -15 minutes or until liquid is absorbed (tilt pot to check).
  • Remove from heat. Working quickly, scatter Chinese broccoli leaves across surface, clamp lid back on.
  • Rest for 10 minutes. Remove lid, toss rice and serve, garnished with sesame seeds and green onions. A dollop of your favourite chilli paste wouldn’t go astray either!

Recipe Notes:

1. Chicken breast can also be used but try to marinate for at least 20 minutes or overnight (will keep it juicier). Cut each breast in half horizontally to make 2 thin steaks then cut those in half (to make similar shape to halved thighs).
2. Chinese Broccoli is also known as Gai Lan. Try to get ones with thick stems so they don’t become overly soft when cooked in with the rice. If yours are thin, scatter them on top of the chicken instead of stirring into the liquid.
Other Vegetables:
Other Asian Greens – like pak choy, bok choi etc Cut per recipe but scatter across top of chicken, do not stir into liquid (because they’re more delicate so will cook to mush if mixed in liquid).
Frozen or fresh diced veg – stir into liquid and cook per recipe.
Cauliflower – stir into liquid and cook per recipe.
3. Rice – Any ordinary white rice is suitable for this recipe. Long grain, medium grain, short grain, Japanese rice, sushi rice, jasmine, basmati. Long grain, jasmine and basmati will yield the fluffiest rice, the others are a bit stickier as they are supposed to be.
Recipe is NOT suitable for: paella or risotto rice.
Brown rice will require the following adjustments: Add extra 0.5 cup of water, do not add stems or chicken in. Cover and cook rice for 30 minutes on low. Stir through stems and top with chicken. Cover and cook 10 minutes, remove from heat, follow recipe to wilt leafy part and stand 10 minutes before serving,
4. Chinese Cooking wine – read here for more information. Sold at Asian grocery stores and the Asian section of some supermarkets (Coles, Woolies in Australia). Dry sherry and mirin are excellent substitutes. For a non alcoholic version, leave it out and add 1/2 tsp chicken stock powder into Sauce.
5. Dark soy sauce has a more intense flavour and colour than light soy sauce and ordinary all purpose soy sauce. This is what stains the rice in this recipe. It can be substituted for light or all purpose soy sauce.
6. Nutrition per serving. To reduce salt, use low sodium soy sauce.
Nutrition Facts
One Pot Chinese Chicken and Rice
Amount Per Serving
Calories 451 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Cholesterol 118mg39%
Sodium 1002mg44%
Potassium 970mg28%
Carbohydrates 56g19%
Fiber 5g21%
Sugar 6g7%
Protein 34g68%
Vitamin A 975IU20%
Vitamin C 138.1mg167%
Calcium 113mg11%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Information:

Calories: 451cal (23%)Carbohydrates: 56g (19%)Protein: 34g (68%)Fat: 10g (15%)Saturated Fat: 1g (6%)Cholesterol: 118mg (39%)Sodium: 1002mg (44%)Potassium: 970mg (28%)Fiber: 5g (21%)Sugar: 6g (7%)Vitamin A: 975IU (20%)Vitamin C: 138.1mg (167%)Calcium: 113mg (11%)Iron: 2.9mg (16%)
Keywords: Chicken and Rice, Chinese Chicken, One Pot Dinner
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

LIFE OF DOZER

“Coffee for me, and a dog treat for Dozer!” I chirped, when I spied a cute jar of doggie treats at a coffee shop.

Little did I know – they were VEGAN dog treats. What is this world coming to?

Not that Dozer cared. (But I did. It was expensive!!!)

Dozer the golden retriever dog eating a vegan dog treat
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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263 Comments

  1. Phil says

    March 12, 2023 at 2:43 pm

    Making this tonight – adding some chorizo (wanted lap cheong but couldn’t get any, chorizo will be a good alternative).

    Reply
  2. Lg says

    January 6, 2023 at 11:54 am

    Hi Nagi, I would like to ask re cup of uncooked rice. Is that the standard measuring cup of rice or the rice cooker cups? Thanks!

    Reply
  3. Adele says

    November 30, 2022 at 7:28 pm

    I’ve made this a few times, but had completely forgotten about it until tonight! Yummy as always, this time I added Chinese sausage to it. I fried it off with the onion. Soooo good! It’s like Chinese bacon, you can never go wrong adding it to a dish 😂

    Reply
  4. Kate McBean says

    November 17, 2022 at 9:29 am

    5 stars
    love a good one pot meal!
    I used chunks of cabbage, baby carrots and choy sum. The cabbage was delish.

    Reply
    • rochelle says

      January 3, 2023 at 4:07 am

      Love the idea of using cabbage! Thank you

      Reply
  5. Marie says

    September 10, 2022 at 6:53 pm

    5 stars
    With a family member recovering from a serious illness, I have made this delicious “comfort” food twice in five days. It is a hit with the whole family. Ten stars.

    Reply
  6. Jess says

    July 28, 2022 at 10:36 am

    Hi Nagi,
    I wondered if you think I could stir a scrambled egg through it to give it an even more fried rice flavour? I was thinking I could scramble the egg and stir it gently through the top layer of rice before the 10 minutes of steaming. Would this work?

    Reply
  7. Karin says

    July 21, 2022 at 12:12 pm

    5 stars
    Made this for the family – NO leftovers lol That means another winner dinner! So delicious! Definitely will make again!

    Reply
  8. Tisha says

    June 13, 2022 at 6:10 pm

    5 stars
    Another brilliant recipe, everyone went back for a second helping.
    Thank you very much!

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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