One Pot Garlic Soy Chicken and Rice: A 20-Minute Weeknight Hero
Founder / Chef / Everyone’s Best Friend
Andy Hay
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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!
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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Extremely easy to follow and turned out great!! All the good stuff was in it.
Thanks for tying this one, Ian!
I’ve made this recipe a few times now and it’s so perfect for when I’m feeling under the weather, since it takes almost no effort and feels like a big hug in a bowl. The only change I made is adding some salt and pepper to the chicken thighs before adding them to the rice, since I find they’re a bit bland without it. But otherwise amazing recipe, my husband and I both love it!
Love that, Jess! It’s the perfect comfort meal—bang on!
How would you prepare this recipe with skin-on bone-in chicken thighs?
Skin-on, bone-in thighs will work great — just sear them first. Brown the thighs skin-side down in a hot pan until the skin is crisp, then set aside and follow the recipe as written. Nestle the browned thighs on top of the rice and simmer. You’ll likely need 5–10 extra minutes of cook time to make sure they’re fully cooked through.
This was delicious, but I found it was too salty! Any ways to make it less salty?
Hi CL. Next time, try using water instead of chicken stock or cutting back on the soy and oyster sauce. Let me know how you make out with the edits.
Filling. Delicious. Kids liked it. That’s the trifecta right there! Added some very finely chopped Thai chili (2) for heat.
That’s the dream trifecta—delicious, filling and kid-approved! Love the Thai chili twist for a little kick. Thanks for sharing, Kenny!