One Pan Asian Chicken & Rice
User Reviews
4.5
39 reviews
Excellent
One Pan Asian Chicken & Rice
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One Pan Asian Chicken and Rice with crispy skinned chicken, full of incredible Chinese-inspired flavours, sitting on top of a fried rice inspired skillet!
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Ingredients
- 5 chicken thighs bone in and skin on or off
- 2 tablespoons low sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons garlic minced, divided, or 6 cloves garlic, crushed
- 2 tablespoons hoisin sauce divided
- 1 tablespoon rice wine vinegar or Shaoxing, Chinese wine
- 1 teaspoon sesame oil
- 1 pinch ground white pepper to season
- 1 large onion chopped
- 2 ½ cups chicken broth or stock
- 1 ½ cups long-grain white rice
- ½ cup water
- 1 tablespoon oyster sauce
- ½ teaspoon Chinese five spice powder optional
- ¼ cup frozen corn thawed
- ½ cup frozen peas and carrots thawed
- 1 Fresh green onions scallions or shallots, chopped
Instructions
- 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.
Notes
- *OPTIONAL*
- NOT NECESSARY -- JUST A SERVING IDEA!
- NOT NECESSARY
- 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
- ½ 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.
Nutrition Information
Show Details
Calories
415kcal
(21%)
Carbohydrates
62g
(21%)
Protein
27g
(54%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
99mg
(33%)
Sodium
977mg
(41%)
Potassium
480mg
(14%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
1.383IU
(0%)
Vitamin C
5mg
(6%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5people
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 62g | 21% |
| Protein | 27g | 54% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 99mg | 33% |
| Sodium | 977mg | 41% |
| Potassium | 480mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 1.383IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
39 reviews
Excellent
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