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.
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
- ½tspChinese five spice powderoptional
- 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.
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Uncover the pan and check that rice is tender and the liquid has been absorbed.
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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.
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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.
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Garnish with fresh chopped green onions or scallions.
Nutrition
- Calories:Â 1393.51kcal
- Fat:Â 37.98g
- Saturated Fat:Â 10.13g
- Trans Fat:Â 0.16g
- Monounsaturated Fat:Â 15.63g
- Polyunsaturated Fat:Â 8.30g
- Carbohydrates:Â 197.67g
- Fiber:Â 7.28g
- Sugar:Â 20.47g
- Protein:Â 59.28g
- Cholesterol:Â 196.53mg
- Sodium:Â 1212.62mg
- Calcium:Â 106.46mg
- Potassium:Â 1137.54mg
- Iron:Â 5.88mg
- Vitamin A: 185.32µg
- Vitamin C:Â 28.70mg
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