Description
One-Pot Chinese Chicken and Rice is a flavorful and convenient dish that combines tender, marinated chicken, fragrant rice, and vibrant Chinese broccoli in one pot. This method enhances flavors as the ingredients cook together, creating a harmonious and satisfying meal. Perfect for busy weeknights or as a comforting dish for gatherings, it’s a recipe you’ll return to time and again.
Ingredients
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- For the Chicken Marinade:
- 4 boneless, skinless chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon Chinese cooking wine (Shaoxing wine)
- For the Rice and Vegetables:
- 1 cup long-grain rice (jasmine or basmati recommended)
- 1 1/2 cups low-sodium chicken broth
- 1 tablespoon sesame oil
- 2 tablespoons reserved marinade
- 1 cup Chinese broccoli (Gai Lan), stems and leaves separated
- 2 green onions, chopped
- 1 teaspoon sesame seeds (optional garnish)
Instructions
- Marinate the Chicken:
- Combine soy sauce, oyster sauce, garlic, ginger, and cooking wine in a bowl.
- Add chicken thighs, ensuring they are fully coated in the marinade. Refrigerate for at least 20 minutes or up to 1 hour.
- Prepare the Rice:
- Rinse the rice under cold water until the water runs clear. Set aside.
- Cook the Chicken:
- Heat sesame oil in a large, heavy-bottomed skillet or Dutch oven over medium heat.
- Sear the marinated chicken thighs for 2-3 minutes per side until golden brown. Remove from the pan and set aside.
- Cook the Rice and Vegetables:
- In the same skillet, add the rice and stir to coat it in the residual oil and juices.
- Pour in the chicken broth and reserved marinade, stirring to combine.
- Place the chicken thighs back on top of the rice, cover, and reduce the heat to low. Cook for 15-20 minutes, or until the rice is tender and the chicken is fully cooked.
- Add the Broccoli:
- Scatter the stems of the Chinese broccoli over the rice during the last 5 minutes of cooking. Add the leaves in the final 2 minutes, then cover to let them steam.
- Garnish and Serve:
- Remove the skillet from heat and let it rest, covered, for 5 minutes.
- Garnish with chopped green onions and sesame seeds before serving.