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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Loved this! So easy and ingredients I always have on hand. I used brown rice instead of white and chicken breast filets instead of thighs. I’m not a fan of fried eggs so I threw in broccoli for the last few minutes to steam.
Glad you made those swaps, Jenny! They sound great. Thanks for sharing!
Love it I’m a non cook and I could manage this.
Love that! So glad it was doable—even for a self-proclaimed non-cook. That’s the goal: simple, tasty, and confidence-boosting. Thanks for giving it a go!
Soy Garlic Chicken and Rice does this recipe work just as well in the rice cooker and does it make a difference if you dont use basmati rice but japanese short grain rice?
thanks sue
This recipe is meant to be cooked all in one pot on the stovetop, so a rice cooker isn’t really needed. That said, you can adapt it, but the stovetop method gives you the best flavor and texture with minimal fuss! As for Japanese short grain rice, it will work, but expect a stickier, more moist texture than with basmati. Still tasty—just less fluffy. You may want to slightly reduce the liquid by a few tablespoons to avoid it becoming overly soft.
Let me know how it turns out if you try it that way
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:)