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If you’re on the lookout for a dish that bursts with warm, savory flavors and offers an incredibly comforting meal all in one pot, then the Ginger Chicken and Rice One-Pot Recipe is your new best friend. This recipe perfectly balances tender chicken thighs infused with fragrant ginger and garlic alongside earthy mushrooms and fluffy rice that absorbs every drop of delicious broth. It’s straightforward, packed with vibrant tastes and textures, and best of all, it comes together quickly, making it a weeknight winner. Once you try this Ginger Chicken and Rice One-Pot Recipe, it will definitely become a staple in your kitchen rotation.
Ingredients You’ll Need
With a handful of simple yet essential ingredients, this recipe combines colorful vegetables, aromatic spices, and quality proteins to create a harmonious and tasty meal. Each item plays a key role in delivering a rich depth of flavor and a comforting texture that you’ll love.
- 4 tbsp oil: Provides the perfect base for searing chicken and mushrooms, helping develop beautiful caramelization.
- 500g/1 lb chicken thighs (boneless, skinless, bite-sized pieces): Juicy and tender, these cook quickly while soaking up all the ginger and garlic notes.
- 1 1/2 cups long grain rice (NOT rinsed): The star starch that cooks to fluffy perfection, absorbing the savory broth fully.
- 2 cups low sodium chicken stock: Adds depth without overpowering, making the rice perfectly seasoned and moist.
- 4 green onion stems (white parts finely sliced, green parts cut into 5cm lengths): Lends a mild onion bite and vibrant color, layered throughout the dish.
- 1 1/2 tbsp grated ginger: Brings a zesty, aromatic warmth that defines the dish’s character.
- 2 large garlic cloves (finely minced): Adds a fragrant pungency that complements the ginger beautifully.
- 4–5 slices of fresh ginger (~5mm thick): These infuse the cooking liquid with subtle ginger essence and are easy to remove before serving.
- 150g shiitake mushrooms (fresh, halved or thickly sliced): Imparts an earthy, meaty bite that enhances the umami.
- 150g oyster mushrooms (small whole or cut into pieces): Adds a delicate texture and mild flavor that balances the stronger mushrooms.
- 200g king mushrooms (halved then thickly sliced): Contributes substantial body and a satisfying chew to the dish.
- 2 pinches salt and white pepper each: Just enough seasoning to bring out all the flavors without overpowering.
- 3 tbsp kecap manis (sweet soy sauce): This syrupy sweet soy sauce adds a beautiful dark glaze and a touch of caramel sweetness.
- 2 tbsp fish sauce: Provides a layer of savory depth and umami boost that makes the dish irresistible.
- 1/8 tsp white pepper (substitute black pepper if needed): A subtle peppery kick to brighten the dish.
How to Make Ginger Chicken and Rice One-Pot Recipe
Step 1: Prepare the Chicken and Mushrooms
Begin by tossing the chicken pieces with one and a half tablespoons of the combined sauces — kecap manis and fish sauce — to give them a flavorful head start. While the chicken marinates briefly, heat half the oil in your pot and sear the mushrooms in two batches until golden and tender. Remove and set them aside; this step brings out their rich umami and ensures they remain distinct and flavorful in the final dish.
Step 2: Sear the Chicken and Build Aromatics
In the same pot, add the remaining oil and carefully sear the marinated chicken pieces until they have a beautiful golden crust. When the chicken is almost fully cooked, add the finely minced garlic, grated ginger, and the white parts of the green onions, stirring to release their fragrance. This step layers in incredible aroma that will infuse the entire dish.
Step 3: Add Rice and Liquids
Stir in the long grain rice, coating each grain with the savory mixture. Pour in the chicken stock and add the fresh ginger slices directly into the pot. Lay the cooked mushrooms on top of everything; now it’s time to cover and let steam. This is where magic happens, as the rice absorbs all those wonderful flavors while cooking through gently.
Step 4: Steam and Rest
Allow the pot to steam for around 20 minutes over low heat, ensuring the rice cooks perfectly and the chicken stays tender. After turning off the heat, let the dish rest for an additional 10 minutes with the lid on. This resting period lets the flavors meld together beautifully before the final toss.
Step 5: Final Touches
Before serving, toss the whole mixture with the remaining sauce and the bright green parts of the sliced green onions. This simple step adds freshness and a glossy finish that makes the Ginger Chicken and Rice One-Pot Recipe truly irresistible.
How to Serve Ginger Chicken and Rice One-Pot Recipe
Garnishes
A sprinkle of fresh cilantro or chopped scallions works wonders to lift the dish visually and taste-wise. For a bit of crunch, toasted sesame seeds or crushed roasted peanuts add texture and an extra layer of flavor. These garnishes highlight the ginger and chicken beautifully without overwhelming the palate.
Side Dishes
Though this recipe sings on its own, pairing it with light Asian-inspired sides like a crisp cucumber salad or steamed bok choy creates a well-rounded meal. A bowl of pickled vegetables provides a delightful tang contrast that complements the sweetness of the kecap manis in the main dish.
Creative Ways to Present
Serve your Ginger Chicken and Rice One-Pot Recipe in rustic clay pots or individual cast-iron skillets to keep it warm longer and add a touch of charm at the table. For a fun twist, spoon the dish into lettuce cups as handheld bites—easy to share, visually appealing, and perfect for casual gatherings.
Make Ahead and Storage
Storing Leftovers
This dish reheats beautifully and can be refrigerated in an airtight container for up to 3 days. The flavors often deepen overnight, making leftovers just as delightful, if not more so, the next day.
Freezing
If you want to enjoy it later, portion the cooled Ginger Chicken and Rice One-Pot Recipe into freezer-safe containers. It freezes well for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Warm leftovers gently in a covered skillet over medium-low heat or microwave in short bursts, adding a splash of water or broth to revive the rice’s moisture and prevent it from drying out. Stir occasionally for an even heat distribution.
FAQs
Can I use different types of rice in this Ginger Chicken and Rice One-Pot Recipe?
Long grain rice works best here because it holds its shape and cooks evenly without getting too sticky. Using short grain or jasmine rice might alter the texture, making it clumpier, but you can experiment if you prefer those varieties.
Is it necessary to use three types of mushrooms?
While the trio of shiitake, oyster, and king mushrooms provides a wonderful textural and flavor contrast, you can simplify with just one or two kinds depending on what’s available. Just keep the total quantity similar to maintain balance.
Can I make this recipe gluten-free?
Yes! Substitute kecap manis with a gluten-free sweet soy sauce or tamari and confirm your fish sauce is gluten-free. This way, the Ginger Chicken and Rice One-Pot Recipe remains just as delicious for gluten-sensitive diets.
What if I don’t have fresh ginger slices?
Fresh ginger slices add subtle aroma during cooking, but if you don’t have them, you can omit or replace with a small piece of ginger root in the pot or increase the grated ginger slightly to keep that bright zing.
Can I use chicken breasts instead of thighs?
Sure, chicken breasts can work, but thighs are preferred because their higher fat content keeps the meat juicy and tender throughout the simmering process. Breast meat can dry out more easily when cooked this way.
Final Thoughts
I can’t recommend the Ginger Chicken and Rice One-Pot Recipe enough for anyone craving something hearty, flavorful, and downright satisfying with minimal cleanup. It’s a perfect weeknight dinner that feels like a warm hug on a plate. Give it a go and watch how it becomes a favorite for everyone at your table!
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Print
Ginger Chicken and Rice One-Pot Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 – 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This one-pot Ginger Chicken and Rice recipe combines tender chicken thighs with an aromatic blend of ginger, garlic, and mushrooms. Cooked together with long grain rice and flavorful sauces, it creates a comforting, savory meal that’s both easy to prepare and packed with umami. The dish steams gently to perfection, making it a great choice for a wholesome family dinner or meal prep.
Ingredients
Chicken and Marinade
- 4 tbsp oil
- 500g (1 lb) boneless, skinless chicken thighs, cut into small bite-size pieces
- 3 tbsp kecap manis (sweet soy sauce)
- 2 tbsp fish sauce
Rice and Broth
- 1 1/2 cups long grain rice (NOT rinsed)
- 2 cups low sodium chicken stock
Vegetables and Aromatics
- 4 green onion stems (white part finely sliced, green part cut into 5cm/2″ lengths)
- 1 1/2 tbsp grated ginger
- 2 large garlic cloves, finely minced
- 4–5 slices ginger (~5mm/0.2″ thick, peeled not necessary)
- 150g (5 oz) fresh shiitake mushrooms (~2 heaped cups), small halved, large thickly sliced
- 150g (5 oz) oyster mushrooms (~2 heaped cups), small kept whole, large cut into 2 or 3 pieces
- 200g (7 oz) king mushrooms, halved then cut into thick slices (7mm thick)
Seasonings
- 2 pinches salt
- 2 pinches white pepper (divided)
- 1/8 tsp white pepper (sub black pepper)
Instructions
- Marinate the Chicken: Toss the chicken pieces with 1 1/2 tablespoons of the combined kecap manis and fish sauce mixture to coat evenly. This allows the flavors to begin infusing into the meat.
- Sear the Mushrooms: Heat 2 tablespoons of oil in a large pan on medium-high heat. In two batches, sear the shiitake, oyster, and king mushrooms until golden brown and fragrant, about 3-4 minutes per batch. Remove mushrooms and set aside.
- Cook the Chicken: Add the remaining oil to the pan and seal the marinated chicken pieces on all sides until lightly browned, about 5 minutes. Towards the end of this step, add the minced garlic, grated ginger, and the white parts of the sliced green onions, stirring well for 1-2 minutes until fragrant.
- Add Rice and Liquids: Stir in the uncooked long grain rice, coating it with the aromatic mixture. Pour in the 2 cups of low sodium chicken stock and add the ginger slices on top for additional flavor.
- Layer Mushrooms and Simmer: Arrange the seared mushroom pieces evenly on top of the rice mixture. Cover the pan with a tight-fitting lid to trap in steam and cook on low heat for 20 minutes to allow the rice to absorb the broth and the chicken to finish cooking.
- Rest and Finish: After cooking, remove the pan from heat and let it rest, still covered, for 10 minutes to allow the steam to redistribute and settle the flavors.
- Toss and Garnish: Gently toss the cooked rice and chicken with the remaining kecap manis and fish sauce mixture as well as the green onion green tops to provide a fresh burst of color and flavor. Adjust seasoning with salt and a final pinch of white pepper as desired. Serve warm.
Notes
- Note 1: Using boneless, skinless chicken thighs keeps the meat tender and flavorful during cooking.
- Note 2: Do not rinse the rice before cooking as the natural starch helps achieve a better texture.
- Note 3: The ginger slices are intentionally left thick and easy to remove after cooking to avoid overpowering the dish.
- Note 4: Kecap manis provides a sweet soy flavor that balances the savory elements perfectly.
