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Home One Pot Recipes

One Pot Chinese Chicken and Rice

By:Nagi
Published:8 Oct '18Updated:24 Apr '20
219 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

  • Cheesy Chicken Broccoli Rice Casserole
  • Baked Chicken and Rice. (reader favourite!)
  • One Pot Greek Chicken and Lemon Rice (Another firm reader favourite!)
  • One Pot Chicken Shawarma and Chickpea Rice
  • See all One Pot Recipes

Also don’t miss these one pot Asian favourites: Quick Beef Ramen Noodles and Chicken Vegetable Ramen Noodles!

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
4.95 from 76 votes
Servings4
Tap or hover to scale
Print
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 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!

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219 Comments

  1. Liz Elle says

    January 5, 2021 at 3:19 pm

    We followed the recipe carefully and ended up with rice that was al dente. When we make it again, we’ll let the rice cook alone in the broth for a while before adding gai lan stems and chicken.
    Overall flavor profile so well balanced, and tender chicken. Thanks Nagi!! <3

    Reply
  2. meesha says

    January 5, 2021 at 1:37 pm

    5 stars
    I made this tonight and it was so delicious I doubled the recipe because I knew my family would love it and want seconds, I was right I shared the recipe with my friends after showing them a pic I will make this again THANKS!!

    Reply
  3. Gabrielle Schultz says

    December 30, 2020 at 11:23 am

    5 stars
    Hello,
    I just got a Instant Pot for Christmas and love this recipie is there anything different that needs to be done to make it in the instant pot?

    Reply
  4. Kerrin says

    December 30, 2020 at 9:27 am

    I have made this so many times and it is like magic it’s so easy and delicious. Nagi the only adjustment I make is I use about a tablespoon of grated ginger to the onion and garlic. And I add a dash of Magi seasoning to the marinade. I also use bock Choy.

    Reply
  5. Shabnam says

    December 4, 2020 at 11:26 am

    4 stars
    Have made this a few time now. last time substituted chicken for fish. Used pakchoy. comes out really well each time. Thank you

    Reply
  6. Karen says

    November 25, 2020 at 1:29 pm

    So delicious but my rice was undercooked even after 30 minutes and adding additional 1 cup water.

    Reply
  7. Ned says

    October 29, 2020 at 3:38 am

    5 stars
    Hey Nagi this is delicious! I’ve made it twice and the flavors are wonderful but both times my rice wasn’t cooked evenly, with some rice cooked and some not cooked through. I tried with 2 different pots. Is there a way to make this in the oven? I don’t seem to have any success with cooking rice on the stove but the oven works better for me…

    Reply
  8. Pam says

    October 23, 2020 at 11:13 pm

    Tried this today for lunch, but instead of broccoli I used red pepper in with onions and baby spinach at the end. Did we enjoy it, you bet your life we did. Anymore like that Nagi bring it on

    Reply
  9. Elise says

    September 26, 2020 at 6:58 pm

    5 stars
    I am obsessed with all your one pot rice dishes. This one is on a weekly rotation. Such a great mid week meal. YUM!!! Thanks Nagi!

    Reply
  10. Wendy says

    September 25, 2020 at 3:08 pm

    5 stars
    This one is quick to cook, but seems to take me a little while to prepare everything – always longer than I anticipate. I’ve made it around once a fortnight for a few months. Recipe is spot-on and satisfies adults and kids. Once I left the lid on too long at the end and the Chinese broccoli wilted a bit more than what was ideal, but didn’t take away from the meal. Really grateful to have this one in my repertoire!

    Reply
  11. Jane says

    September 20, 2020 at 5:06 am

    5 stars
    Loved this! A new favourite!

    Reply
  12. Sarah says

    September 5, 2020 at 6:44 pm

    Nagi your recipes are always spot on! This was so tender, moist and so TASTY!!! I added carrots and half pkt of cauli/broccoli rice from Coles. Thanks again for a lovely, nutritious meal 😀

    Reply
  13. Jane Minervini says

    September 2, 2020 at 7:34 pm

    Easy meal and very tasty, enjoyed by everyone. I put cauliflower and broccolini Makes sure you put plenty of spring onion on top for serving to give the dish a bright note.

    Reply
  14. Edie C. says

    August 29, 2020 at 7:20 pm

    5 stars
    Loved this. It was so easy and so tasty. Such a great way to use up any kind of greens you have on hand. Thank you Nagi.

    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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