One Pot Garlic Soy Chicken and Rice: A 20-Minute Weeknight Hero
If you’re like me, you look for quick, easy, and tasty meals for weeknights. These meals should not take much effort but still be satisfying. Well, let me introduce you to your new go-to: One Pot Garlic Soy Chicken and Rice.
This recipe has skyrocketed to the top of my must-make list, and I’m sure it’s about to do the same for you. In just 20 minutes, you’ve got a flavour-packed meal that’s filling, comforting, and guaranteed to satisfy even the hungriest crew.
One of the things I love most about this one pot chicken and rice is how it uses simple ingredients. It turns them into something special.
You know that moment when you take your first bite and everything just clicks? Yeah, that’s this dish. It has the feel of fried rice.
The rice is fluffy and well-seasoned. The chicken thighs are tender and flavored with soy garlic. Just enough spice exists to make you want more.
The Beauty of One Pot Meals
Who doesn’t love a good one pot recipe? You have fewer dishes to wash and spend less time in the kitchen.
All the ingredients mix in one pot. This makes every bite more flavorful than the last. One pot chicken and rice is all about keeping it easy, and honestly, what could be better than that?
We’re discussing a meal that comes together in just 20 minutes from start to finish. Perfect for those days when you don’t want to spend hours over the stove but still want something hearty and home-cooked. Plus, this recipe uses common ingredients you probably already have on hand. Sesame oil, garlic, soy sauce… these are pantry staples, but when combined, they create something magical.
Flavours That Pack a Punch
At the heart of this dish is the soy garlic chicken. Chicken thighs, to be precise. They are hands-down one of the best cuts of chicken for one-pot meals. They stay juicy, tender, and absorb all the incredible flavours we’re working with here.
The combo of soy sauce, oyster sauce, and a touch of sriracha for that spicy kick just makes the chicken sing. And let’s not forget the sesame oil, which brings that nutty, aromatic depth to the party.
The rice also plays a starring role in this recipe. We’re using basmati rice, which cooks up nice and fluffy, soaking in all that garlicky, umami-rich broth.
Almost like a shortcut to fried rice. You get those same deeply satisfying, savory notes, but without the extra steps. Throw in some green onions for freshness and a little bit of crunch, and you’ve got a well-rounded, comforting bowl of deliciousness.
A Weeknight Winner for the Whole Family
What I absolutely love about this soy garlic chicken and rice is that it’s super versatile. You can keep it simple and serve it as is, or you can dress it up.
Feeling fancy? Add a fried egg on top. Want a little more heat? Drizzle over some chilli oil or sriracha.
Customizing this dish to suit your taste or what you have in the fridge is easy.
Plus, it’s a crowd-pleaser! Whether it’s for a cozy dinner for two or a quick weeknight family meal, this recipe hits the mark every time.
And the best part? The leftovers are just as good, if not better. Pop any extra in the fridge, and you’ve got an easy lunch the next day that’ll still taste amazing. Trust me, you’ll want to make a little extra just for this reason alone.
Spice Up Your Chicken and Rice Game
Let’s face it—chicken and rice is a classic combination for a reason. It fills you up, it’s easy to make, and when you prepare it correctly, it bursts with flavor.
But sometimes the usual chicken and rice dishes can get a little, well, boring. Not this one! The garlic soy chicken and rice here is anything but basic. With the right balance of salty, tangy, and spicy flavours, this dish will have you excited about chicken and rice again.
Plus, there’s something so satisfying about the textures in this meal. The rice is soft and fluffy, the chicken thighs are tender and juicy, and the green onions give a nice crunch. And when you top it all off with that crispy fried egg, you’ve reached comfort food nirvana.
Perfect for Meal Prep
If you’re into meal prepping, this easy chicken and rice recipe is a dream come true. It reheats like a charm and, as I mentioned earlier, the flavours just get better with time. You can easily double the recipe to make enough for a couple of meals throughout the week. Just portion it out, pop it in the fridge, and you’ve got yourself a few nights of stress-free dinners.
If you need a quick meal after a long day, this recipe is perfect. It can also add variety to your regular meals.
Try this one pot garlic soy chicken and rice! Easy, fast, and absolutely delicious. What more could you ask for?
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Ingredients:
- 2 tsp sesame oil
- 4 cloves garlic,, minced
- 1 bunch green onions, whites and greens separated
- 1 1/3 cups basmati rice, rinsed
- 2 cups chicken stock
- 2 tbs rice wine vinegar
- 2 tbs oyster sauce
- 3 tbs low sodium soy sauce
- 1 tbs sriracha
- 6 boneless, skinless chicken thighs
Instructions:
- In a large pot, add the rinsed basmati rice, stock, rice wine vinegar, oyster sauce, soy sauce, sriracha, sesame oil, garlic, and the whites of the green onions. Stir everything together.
- Bring the mixture to a boil over medium-high heat.
- Once the mixture reaches a boil, place the chicken thighs on top of the rice mixture.
- Reduce the heat to low, cover the pot, and simmer for 20 minutes until the rice is cooked and the chicken is tender.
- Remove the pot from heat and let it stand for 5 minutes.
- Fluff the rice with a fork, top with sliced green onions, and drizzle with chilli oil if desired.
- Serve the garlic soy chicken and rice hot with fried eggs, if you like. Enjoy!
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This looks delicious. Going to try it tonight I think. I noticed you have the Momofuku Chili Crunch. I bet that tastes fantastic with it. May try it with the Momofuku garlic crunch though!
I tried this recipe tonight and it was a hit. I took your advice and topped each portion with a fried egg. Definitely a keeper:)
I was so excited to make this recipe last night! And it smelled absolutely incredible, but my rice was mushy and by time it was done it smelled burnt. The whole bottom of the pan was crispy black (nightmare to clean). But it tasted amazing (aside from the char flavor). But I know that’s not your fault. I’ve never cooked my own rice before (I’m an instant rice kinda girl) so I’m wondering what I did wrong? My heat was probably too high but what about the mush? I love basmati rice and that’s definitely not how it’s served. Did I use too much stock? Did I not rinse it well enough? I’d like to try making it again because the flavor is amazing!
I made this last night and it was delicious. However, I found that 20 minutes after adding the chicken, the rice was done but the chicken wasn’t. So I fluffed it up and put it in the oven at 350 for 15 minutes. I was concerned if I cooked it longer on the stove the rice would stick to the pot. I also tossed in a handful of chopped kale so it had some green vegetable. That way it’s a complete meal..