Name: One Pan Asian Chicken & Rice Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 5
Cuisine: Asian
Ingredients: 5 chicken thighs; 2 tbsp soy sauce; 2 tbsp honey; 2 tbsp garlic; 2 tbsp hoisin sauce; 1 tbsp rice wine vinegar; 1 tsp sesame oil; ground white pepper; 1 large onion; 2 ½ cups chicken broth; 1 ½ cups white rice; ½ cup water; 1 tbsp oyster sauce; ½ tsp Chinese five spice powder; ¾ cup frozen peas; fresh green onions

One-Pan Asian Chicken and Rice recipe is an easy, hearty, and delectable dish. With a fusion of flavors coming together in a single pan, this delightful meal will transport your taste buds to the heart of Asia. Chicken thighs are combined with traditional Asian ingredients, creating an unforgettable, savory, and delicious dish that's perfect for weeknight dinners or special occasions.

Photos of One Pan Asian Chicken & Rice Recipe

Some ingredients in this recipe might not be readily available in your pantry, such as Hoisin sauce, Chinese five-spice powder, and Oyster sauce. These are traditional Asian ingredients that add a unique, savory depth to the dish. Hoisin sauce is a sweet and tangy sauce used in many Asian cuisines, especially in Chinese cooking. The Chinese five-spice powder is a mixture of five spices: star anise, cloves, Chinese cinnamon, Sichuan (Chinese) peppercorns, and fennel seeds. Oyster sauce is a rich, syrupy sauce that is commonly used in Chinese stir-fries.

Ingredients for One-Pan Asian Chicken and Rice Recipe

Chicken thighs: The main source of protein in this dish. Chicken thighs are chosen for their juiciness and flavor.

Soy sauce: Adds saltiness and a deep umami flavor.

Honey: Balances out the saltiness with its sweetness.

Garlic: Gives a robust flavor when cooked.

Hoisin Sauce: Adds a sweet and tangy flavor.

Rice wine vinegar: Imparts a mild acidity to the dish.

Sesame oil: Gives a distinct nutty, toasty flavor.

White pepper: Adds a subtle heat.

Onion: Gives a sweet, caramel-like flavor upon cooking.

Chicken broth: Adds flavor to the rice.

White rice: The main carbohydrate in the dish, soaks up all the flavors.

Water: Used to cook the rice.

Oyster sauce: Adds a savory, salty, and slightly sweet flavor.

Chinese five spice powder: Gives a warm, sweet, and spicy flavor.

Peas: Adds a sweet, mild flavor and a pop of green color.

Green onions: Used as a garnish, adds a fresh, pungent flavor.

One reader, Gene Plummer says:

This one-pan Asian chicken and rice recipe is a game-changer! The flavors are incredible, and the dish is so easy to make. The chicken turns out tender and juicy, and the rice is perfectly cooked. It's become a family favorite in my household!

Gene Plummer

Key Techniques for Mastering One-Pan Asian Chicken and Rice

How to marinate the chicken: Combine soy sauce, honey, minced garlic, hoisin sauce, rice wine vinegar, sesame oil, and white pepper in a shallow bowl. Add the chicken and coat evenly in the sauce. Let it marinate for at least 30 minutes.

How to sear the chicken: Heat a small amount of oil in a cast iron pan over medium heat. Sear the chicken thighs skin-side down, turning once until golden brown on both sides for about 3 minutes each side.

How to cook the rice: Add the onion and remaining garlic to the pan after searing the chicken. Then, add the rice and stir it through all of the flavors. Pour in the stock, water, oyster sauce, hoisin sauce, and Chinese five-spice powder, stirring all ingredients together well to combine. Allow to simmer, uncovered, for about 5 minutes while stirring occasionally.

How to bake the chicken and rice: 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.

How to finish the dish: Stir in the carrots, peas, and corn around the chicken thighs, covering them with as much hot rice 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.

How to garnish: Garnish with fresh chopped green onions or scallions before serving.

Your all-time favorite one pan Asian chicken and rice all cooked in one pan with this simple rice recipe. Full of tasty Chinese flavors that you will love.

Preparation: 10 minutes

Cooking: 1 hour

Total: 1 hour 10 minutes

Serves:

Ingredients

5chicken thighsbone in and skin on or off
2tbspsoy saucelow sodium
2tbsphoney
2tbspgarlicminced, divided, or 6 cloves garlic, crushed
2tbsphoisin saucedivided
1tbsprice wine vinegaror Shaoxing (Chinese wine)
1tspsesame oil
ground white pepperto season
1largeonionchopped
2 ½cupschicken brothor stock
1 ½cupswhite ricelong-grain
½cupwater
1tbspoyster sauce
½: 5px”>¾cupfrozen peascorn and carrots, thawed
fresh green onionsor /scallions, or shallots, chopped

Instructions

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.

Nutrition

Calories: 1393.51kcal
Fat: 37.98g
Saturated Fat: 10.13g
Trans Fat: 0.16g
Monounsaturated Fat: 15.63g
Polyunsaturated Fat: 8.30g
Carbohydrates: 197.67g
Fiber: 7.28g
Sugar: 20.47g
Protein: 59.28g
Cholesterol: 196.53mg
Sodium: 1212.62mg
Calcium: 106.46mg
Potassium: 1137.54mg
Iron: 5.88mg
Vitamin A: 185.32µg
Vitamin C: 28.70mg

Expert Technique for Perfecting One-Pan Asian Chicken and Rice

When searing the chicken thighs, it's important to get the pan really hot before adding the chicken. This will ensure a nice, crispy skin. Also, don't overcrowd the pan. If the chicken pieces are too close together, they will steam instead of sear. If necessary, sear the chicken in batches to achieve the desired result.

Time-Saving Tips for One-Pan Asian Chicken and Rice

Prep ahead: Marinate the chicken the night before to save time on the day of cooking.

Use pre-chopped vegetables: Save time by using pre-chopped onions and frozen peas to cut down on prep work.

One-pan meals: Opt for one-pan recipes to minimize clean-up and save time on washing dishes.

Multi-task: While the dish is baking, use that time to prepare a simple side salad or set the table.

Leftovers: Make extra and save the leftovers for a quick and easy meal the next day.

Substitute Ingredients For One Pan Asian Chicken & Rice Recipe

Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce, making it suitable for those with gluten sensitivities.
Honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and depth of flavor to honey, and can be used as a vegan alternative.
Hoisin sauce - Substitute with plum sauce: Plum sauce offers a sweet and tangy flavor similar to hoisin sauce, making it a suitable substitute in this recipe.
Rice wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a slightly fruity and tangy flavor, similar to rice wine vinegar, and can be used in a 1:1 ratio as a substitute.
Sesame oil - Substitute with peanut oil: Peanut oil has a similar nutty flavor to sesame oil and can be used as a substitute in this recipe.
White pepper - Substitute with black pepper: Black pepper can be used as a substitute for white pepper, providing a similar level of heat and flavor to the dish.
Chicken broth - Substitute with vegetable broth: Vegetable broth can be used as a substitute for chicken broth, providing a flavorful base for the dish.
White rice - Substitute with brown rice: Brown rice can be used as a healthier alternative to white rice, adding nuttiness and a chewy texture to the dish.
Oyster sauce - Substitute with hoisin sauce: Hoisin sauce can be used as a substitute for oyster sauce, providing a sweet and savory flavor to the dish.
Frozen peas - Substitute with edamame: Edamame can be used as a substitute for frozen peas, adding a pop of color and texture to the dish.

Presenting Your One-Pan Asian Chicken and Rice

Elevate the plating: When presenting the dish, focus on creating a visually stunning plate. Use edible flowers and microgreens to add vibrant colors and delicate textures to the dish. The goal is to create a visually appealing presentation that showcases the vibrant colors and textures of the dish.
Incorporate precision: Pay attention to the placement of each element on the plate. Arrange the chicken thighs and rice with meticulous precision, ensuring that each component is thoughtfully placed to create a balanced and visually appealing composition.
Highlight the chicken: Showcase the beautifully seared chicken thighs as the focal point of the dish. Position the chicken prominently on the plate to draw attention to its golden brown, crispy skin and succulent texture.
Create a harmonious balance: Focus on achieving a harmonious balance of flavors, colors, and textures on the plate. Incorporate elements such as peas and carrots to add pops of vibrant color and freshness, enhancing the overall visual appeal of the dish.
Emphasize elegance: Aim for an elegant presentation that exudes sophistication. Consider using chopsticks or other refined utensils to add a touch of elegance to the dining experience, elevating the overall presentation of the Asian-inspired dish.
Incorporate artistic drizzling: Use a delicate drizzle of sesame oil or a reduction of the cooking juices to add artistic flair to the plate. The subtle drizzle not only enhances the visual appeal but also adds a layer of complexity to the dish.
Utilize negative space: Embrace the concept of negative space on the plate to allow the dish to breathe visually. Thoughtfully incorporate empty spaces around the components to create a visually striking presentation that captures the attention of the diners.

Essential Kitchen Tools for Making Asian Chicken and Rice

Oven: A kitchen appliance used for baking and roasting food by surrounding it with dry heat.
Cast iron pan: A heavy-duty pan made of cast iron, known for its excellent heat retention and even cooking.
Shallow bowl: A wide and shallow dish used for marinating or coating food items.
Paper towel: An absorbent paper used for drying and cleaning food items.
Mixing spoon: A long-handled spoon used for mixing and stirring ingredients.
Foil: Aluminum foil used for covering and wrapping food items during cooking.
Grill or broil: A cooking method that uses direct, radiant heat to cook food, often used for browning or crisping.

Storing and Freezing One-Pan Asian Chicken and Rice

Allow the one-pan asian chicken and rice to cool completely before storing or freezing.
For storing in the refrigerator, transfer the cooled dish into an airtight container. It will keep well in the fridge for up to 3-4 days.
To freeze, portion the cooled chicken and rice into individual serving sizes and place them in freezer-safe containers or resealable bags. Label the containers with the date and contents.
When freezing, make sure to remove as much air as possible from the containers or bags to prevent freezer burn.
Frozen one-pan asian chicken and rice can be stored for up to 2-3 months in the freezer.
To reheat from the refrigerator, place the desired portion in a microwave-safe dish and heat until warmed through, stirring occasionally to ensure even heating.
If reheating from frozen, it's best to thaw the chicken and rice in the refrigerator overnight before reheating. This will ensure more even heating and better texture.
Alternatively, you can reheat the frozen dish directly in the microwave, but be aware that the texture of the rice may be slightly softer than when freshly cooked.
When reheating, add a splash of water or chicken broth to help moisten the dish and prevent it from drying out.
Always ensure that the reheated chicken reaches an internal temperature of 165°F (74°C) to ensure it's safe to consume.

Reheating Leftover One-Pan Asian Chicken and Rice

Reheat in a skillet or wok over medium heat, stirring occasionally, until the rice and chicken are heated through and the vegetables are tender-crisp. Add a splash of chicken broth or water if needed to prevent sticking and to help steam the vegetables.
Place the leftover one-pan asian chicken and rice in a microwave-safe dish, cover with a damp paper towel, and microwave on high for 2-3 minutes, stirring halfway through, until heated through. The damp paper towel will help keep the chicken moist and prevent the rice from drying out.
Preheat the oven to 350°F (175°C). Transfer the leftover one-pan asian chicken and rice to an oven-safe dish, cover with foil, and bake for 15-20 minutes, or until heated through. Remove the foil for the last 5 minutes of baking to crisp up the chicken skin.
For a crispy texture, reheat the leftover one-pan asian chicken and rice in an air fryer. Place the leftovers in the air fryer basket and cook at 350°F (175°C) for 5-7 minutes, shaking the basket halfway through, until the chicken is crispy and the rice is heated through.
If you have a steamer, you can reheat the leftovers by placing them in a heat-safe dish and steaming for 5-7 minutes, or until heated through. This method helps retain the moisture in the rice and keeps the vegetables vibrant and crisp.

Interesting Trivia About One-Pan Asian Chicken and Rice

The Asian chicken and rice recipe is a delicious one-pan dish that combines the flavors of soy sauce, hoisin sauce, and garlic to create a savory and aromatic meal. This recipe is a great way to incorporate a variety of vegetables and protein into one easy-to-make dish. It's a convenient and flavorful option for busy weeknights, and it allows for easy cleanup with only one pan to wash. The combination of ingredients creates a harmonious blend of flavors that will satisfy your taste buds. Plus, it's a versatile recipe that can be customized with different vegetables and seasonings to suit your preferences.

Budget-Friendly One-Pan Asian Chicken and Rice

This one-pan Asian chicken and rice recipe offers a cost-effective solution for a household. The combination of chicken thighs, rice, and frozen peas provides a budget-friendly meal. The use of affordable ingredients and the ability to feed a family of four makes it a practical choice. The approximate cost for this recipe is around $15, making it a reasonable option for a household. The overall verdict rates this recipe at 8/10 for its affordability and satisfying flavors.

Is This Asian Chicken and Rice Recipe Healthy?

The one-pan Asian chicken and rice recipe is a delicious and convenient meal, but it does have some aspects that could be improved to make it healthier. Here's an analysis of the recipe:

The recipe uses chicken thighs, which are higher in fat compared to leaner cuts like chicken breast. However, the fat content contributes to the flavor and juiciness of the dish.
Soy sauce, hoisin sauce, and oyster sauce are high in sodium, which can be a concern for those watching their salt intake.
The recipe includes honey and hoisin sauce, which add sweetness but also contribute to the overall sugar content.
White rice is used, which is a refined grain and has a higher glycemic index compared to brown rice or other whole grain alternatives.
The recipe incorporates vegetables like onions, carrots, peas, and corn, which add nutrients and fiber to the dish.

To make this recipe healthier, consider the following suggestions:

Opt for skinless chicken thighs or replace them with chicken breast to reduce the fat content. Trimming any visible fat from the chicken can also help.
Use low-sodium soy sauce and reduced-salt chicken broth to decrease the overall sodium content of the dish. You can also adjust the amount of oyster sauce used.
Replace some or all of the white rice with brown rice, quinoa, or cauliflower rice to increase the fiber content and lower the glycemic index.
Increase the variety and amount of vegetables used in the recipe. Consider adding bell peppers, broccoli, or snap peas to boost the nutrient profile.
Experiment with using less honey and hoisin sauce to reduce the sugar content. You can also try replacing them with natural sweeteners like date syrup or coconut sugar.

Editor's Take on This Delightful Asian Chicken and Rice Recipe

This one-pan Asian chicken and rice recipe is a delightful fusion of flavors and textures. The combination of soy sauce, honey, and hoisin sauce creates a sweet and savory glaze for the succulent chicken thighs. The addition of garlic, Chinese five-spice powder, and sesame oil adds depth and complexity to the dish. The method of cooking the chicken and rice together in a cast iron pan allows the flavors to meld beautifully, resulting in a deliciously aromatic and satisfying meal. The final touch of vibrant green onions adds a fresh and crisp finish. Overall, this recipe is a harmonious blend of Asian-inspired ingredients that will surely impress your taste buds.

Enhance Your One Pan Asian Chicken & Rice Recipe with These Unique Side Dishes:

Garlic Butter Green Beans: Sautéed green beans with a garlic butter sauce, topped with crispy bacon bits for an extra burst of flavor.

Mango Sticky Rice: Sweet and sticky rice topped with fresh mango slices and drizzled with a coconut milk sauce for a tropical twist.

Honey Glazed Carrots: Carrots roasted in a honey glaze, sprinkled with a hint of cinnamon for a sweet and savory side dish.

Coconut Curry Soup: A creamy and aromatic coconut curry soup filled with tender chicken and a medley of vegetables for a comforting and flavorful addition to the meal.

Delicious Alternatives to One-Pan Asian Chicken and Rice

Spicy Thai Basil Chicken: This dish is a flavorful and spicy stir-fry that combines ground chicken, Thai basil, and a variety of aromatic spices and sauces.

Mango Sticky Rice: A classic Thai dessert that features sweet sticky rice topped with ripe mango slices and drizzled with a creamy coconut sauce.

Beef and Broccoli Stir-Fry: A quick and easy stir-fry recipe that combines tender strips of beef with crisp broccoli florets in a savory and slightly sweet sauce.

Tom Yum Soup: A hot and sour Thai soup that features a fragrant broth, shrimp or chicken, mushrooms, and a variety of herbs and spices for a burst of flavor.

Pineapple Upside-Down Cake: A classic dessert that features a moist yellow cake topped with caramelized pineapple slices and maraschino cherries for a sweet and tangy treat.

Perfect Appetizers and Desserts for One-Pan Asian Chicken and Rice

Appetizers:

Savory Stuffed Mushrooms: Create a mouthwatering appetizer by stuffing mushrooms with a flavorful mixture of cheese, herbs, and breadcrumbs. Bake until golden and serve hot for a delicious start to any meal.

Crispy Coconut Shrimp: Transport your taste buds to the tropics with these crispy, golden-brown shrimp coated in a coconut-infused batter. Serve with a tangy dipping sauce for a delightful appetizer that will leave your guests craving more.

Desserts:

Chocolate Lava Cake: Indulge in the rich, molten center of this decadent dessert. The warm, gooey chocolate oozes out with every bite, creating a truly irresistible experience.

Tiramisu: Experience the perfect balance of creamy mascarpone, coffee-soaked ladyfingers, and a dusting of cocoa. Each layer of this classic Italian dessert is a symphony of flavors and textures.

Why trust this One Pan Asian Chicken & Rice Recipe:

This recipe offers a delightful fusion of Asian flavors, promising a tantalizing culinary experience. The succulent chicken thighs are marinated in a harmonious blend of soy sauce, honey, and aromatic garlic, ensuring a burst of savory goodness in every bite. The addition of hoisin sauce and Chinese five-spice powder further enriches the dish with authentic Asian essence. The use of a cast iron pan guarantees even cooking and optimal flavor infusion. With a perfect balance of textures and flavors, this one-pan wonder is a testament to its reliability and trustworthiness.

Share your thoughts on this One Pan Asian Chicken & Rice Recipe in the Recipe Sharing forum section and let us know how it turned out for you!

FAQ:

Can I use chicken breasts instead of chicken thighs?

Yes, you can use chicken breasts instead of chicken thighs. However, keep in mind that chicken breasts may cook faster than thighs, so adjust the cooking time accordingly to prevent them from drying out.

Can I substitute the hoisin sauce with something else?

If you don't have hoisin sauce, you can substitute it with a mixture of equal parts soy sauce and molasses, along with a pinch of five-spice powder for a similar flavor profile.

Can I use brown rice instead of white rice?

Yes, you can use brown rice instead of white rice, but you may need to adjust the cooking time and the amount of liquid as brown rice typically requires more liquid and a longer cooking time.

Can I make this recipe ahead of time?

While this dish is best enjoyed fresh, you can prepare the components ahead of time and assemble them when ready to bake. Keep the chicken and rice mixture separate until you're ready to bake to ensure the best results.

Can I omit the oyster sauce?

If you don't have oyster sauce or prefer not to use it, you can omit it from the recipe. The dish will still have plenty of flavor from the other ingredients.