Easy, aromatic and perfect for dinner. This easy ginger chicken and rice recipe served with simple soy dressing is a weeknight dinner dream.
Ingredients
Full recipe with amounts can be found in the recipe card below.
- Chicken thighs. I used bone-in, skin-on thighs but you can use deboned thighs or breasts too.
- Vegetable oil.
- Fresh ginger.
- Fresh garlic.
- Rice. I used Jasmine rice but Basmati rice will also work.
- Soy sauce.
- Rice vinegar.
- Cucumber.
- Fresh mint.
- Fresh cilantro / coriander.
- Salt and pepper.
How to make ginger chicken and rice
- Brown the chicken: Season bone in chicken thighs generously with salt and pepper. Place a large, deep pan over medium heat, add a splash of oil and add the chicken thighs, skin-side down. Allow to brown for 5-7 minutes until deep golden brown. Carefully turn over and cook for another 5 minutes. Remove from the pan and set aside.
- Cook the chicken and rice: In the same pan, add the ginger and garlic and cook for 30 seconds. Add the rice and stir to coat the rice in the oil. Pour in the water and bring to a simmer. Place the chicken thighs on top of the rice then cover and allow to simmer gently for 10-15 minutes until the water has been absorbed and the rice and chicken are fully cooked.
- Make the dressing: Combine the soy sauce and rice vinegar and set aside.
- Serve: Serve the ginger chicken and rice with sliced cucumber and fresh herbs. I like to drizzle the dressing over everything once plated but you can also place the bowl on the table and allow everyone to help themselves to the dressing.
Can I freeze this?
The cooked chicken and rice can be frozen in a suitable container for up to 3 months. Allow to thaw completely before serving. Store any leftovers in the fridge for up to 2 days in a sealed container.
Chicken and rice recipes
One pan ginger chicken and rice
Easy, aromatic and perfect for dinner. This easy ginger chicken and rice recipe served with simple soy dressing is a weeknight dinner dream.
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Servings: 4
Calories: 495kcal
Ingredients
- 4 chicken thighs
- 2 tsp flaky sea salt
- 1 tsp cracked black pepper
- 2 tbsp vegetable oil
- 3 garlic cloves crushed
- 2 tsp crushed ginger
- 2 cups rice
- 4 cups water
For the soy dressing
- ½ cup soy sauce
- 1 tbsp rice vinegar
For serving
- cucumber sliced
- fresh cilantro / coriander
- fresh mint
Instructions
- Season chicken generously with salt and pepper.
- Place a large, deep pan over medium heat, add a splash of oil and add the chicken thighs, skin-side down.
- Allow to brown for 5-7 minutes until deep golden brown. Carefully turn over and cook for another 5 minutes. Remove from the pan and set aside.
- In the same pan, add the ginger and garlic and cook for 30 seconds. Add the rice and stir to coat the rice in the oil.
- Pour in the water and bring to a simmer. Place the chicken thighs on top of the rice then cover and allow to simmer gently for 10-15 minutes until the water has been absorbed and the rice and chicken are fully cooked.
- Combine the soy sauce and rice vinegar and set aside.
- Serve the ginger chicken and rice with sliced cucumber and fresh herbs. Drizzle the dressing over the chicken and rice.
Nutrition
Calories: 495kcal | Carbohydrates: 76g | Protein: 32g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 1738mg | Potassium: 454mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg
I was wondering…if you use chicken breasts (kids only eat white meat ?????) are they boneless skinless, how much time is the cooking….
Thank you it looks delicious and I’m going to o make it and freeze in portions for my working kids to make when they get home Andy don’t feel like cooking,!
I would cook the chicken separately and add to the rice only towards the end of cooking as it will cook much quicker.