One Pan Asian Chicken & Rice Recipe

Preheat an oven to 390 degrees F. 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 of 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 for 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. Fry, while stirring occasionally, until the garlic is fragrant for about 1 minute.

Add in the rice and stir it through all of the flavors. Pour in the stock, water, oyster sauce, remaining hoisin sauce, and Chinese five-spice powder, stirring all ingredients together well to combine. Salt to season.

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 or broil on medium-high heat and grill or 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.