One-Pan Chinese Chicken and Rice

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4.8 from 24 votes

If you don’t want to spend your evening washing dishes, try this delicious one-pan Chinese chicken and rice dinner that reveals juicy chicken with crispy skin atop extra-flavorful rice. {Gluten-Free adaptable}To make this dish gluten-free, use tamari instead of soy sauce, and use dry sherry to replace Shaoxing wine.

Prep Time

10 mins

Cook Time

40 mins

Additional Time

20 mins

Total Time

1 hr 10 mins

Servings: 4 servings

Calories: 413 kcal

Course: Main Course

Cuisine: Chinese

Ingredients

4 chicken thighs about 1.75 lbs / 800 g in total, bone-in, skin-on
1 tablespoon sesame oil
1 ” (2.5 cm) ginger , minced
3 cloves garlic , minced
1 cup long grain white rice , rinsed and drained
1 1/2 cup chicken bone broth adjust the broth quantity according to your particular kind of rice (*Footnote 1, organic Pacific Foods with sea salt
1 tablespoon soy sauce

Wet rub

1 teaspoon Shaoxing wine (or dry sherry)
1 teaspoon sesame oil

Dry rub

1/4 teaspoon white pepper (or black pepper)
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon cumin powder
1/2 teaspoon red pepper flakes or Korean pepper flakes, Chinese
3/4 teaspoon salt

Instructions

Cup of Yum

Rub the chicken thighs with the wet rub of shaoxing wine and sesame oil. Add the dry spices and toss to coat. Let marinate for 20 minutes.
(Optional) Preheat the oven to 400°F (200°C) if you plan to use the oven baking method instead of the stovetop method.
In a high-sided oven-safe pan (9” or 10” diameter cast iron or carbon steel pan or dutch oven), add the sesame oil and heat over medium-low heat. Add the ginger and garlic and saute until fragrant and lightly golden, 2 to 3 minutes.
Add the rice and stir until evenly coated with oil. Turn the heat off.
Arrange the rice and make four wells for the chicken. Add the chicken thighs to the wells, skin-side-up, nestling them in so there isn’t too much rice underneath.
Add the broth and soy sauce. Cover the pan with a lid or aluminum foil.
Oven method: Move the pan to the oven and cook for 25 minutes. Once done, check the rice. If the rice is still a bit tough, return the pan to the oven and bake for another 5 minutes.
Stovetop method: Bring the broth to a boil. Cover the pan with a lid or aluminum foil, reduce the heat to low, and simmer on the stovetop for 20 minutes.
Turn on the broiler. Remove the lid or foil from the pan and move the pan under the broiler. Broil for 5 minutes, or until the chicken skin gets some color and crisps up.
Remove the pan from the oven and let rest for 5-10 minutes. Serve hot as a main dish.

Notes

It’s very important to adjust the amount of liquid according to the type of rice you’re using. This recipe was tested using regular long grain rice, which usually calls for a 2:1 water:rice ratio. In this case, you will need the 1 1/2 cup broth. After adding other liquid ingredients (soy sauce and sesame oil) plus the juice released from cooked chicken, you will get perfect fluffy rice. The best practice is to check the package of your rice and reduce the stock by 2 tablespoons per 1/4 cup of broth required by the package. For example, if your package calls a 1 3/4: 1 water:rice ratio, you should use 1 1/3 cup chicken broth. If your package calls for a 1 1/2: 1 ratio, you should use 1 1/4 cup chicken broth.

Nutrition Information

Serving 1serving Calories 413kcal (21%) Carbohydrates 38.8g (13%) Protein 36.2g (72%) Fat 11.2g (17%) Saturated Fat 2.6g (13%) Cholesterol 89mg (30%) Sodium 763mg (32%) Potassium 330mg (7%) Fiber 0.8g (3%) Sugar 0.3g (1%) Calcium 37mg (4%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 413

% Daily Value*

Serving	1serving
Calories	413kcal	21%
Carbohydrates	38.8g	13%
Protein	36.2g	72%
Fat	11.2g	17%
Saturated Fat	2.6g	13%
Cholesterol	89mg	30%
Sodium	763mg	32%
Potassium	330mg	7%
Fiber	0.8g	3%
Sugar	0.3g	1%
Calcium	37mg	4%
Iron	4mg	22%

* Percent Daily Values are based on a 2,000 calorie diet.