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One Pan Asian Chicken & Rice
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!
👥 5 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- oven
- pan
📝 Preparation Steps
1
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.
honey2 tablespoonsgarlic (minced, divided, or 6 cloves garlic, crushed)2 tablespoonshoisin sauce (divided)2 tablespoonssesame oil1 teaspoonground white pepper (to season)1 pinch
2
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.
chicken thighs (bone in and skin on or off)5
3
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).
large onion (chopped)1fresh green onions (scallions or shallots, chopped)1garlic (minced, divided, or 6 cloves garlic, crushed)2 tablespoonsoyster sauce1 tablespoonhoisin sauce (divided)2 tablespoons
4
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.
5
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.
chicken thighs (bone in and skin on or off)5large onion (chopped)1fresh green onions (scallions or shallots, chopped)1
Nutrition Facts
calories
415 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
2 g
sugar Content
10 g
sodium Content
977 mg
protein Content
27 g
trans Fat Content
0.02 g
cholesterol Content
99 mg
carbohydrate Content
62 g
saturated Fat Content
1 g
unsaturated Fat Content
4 g
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