Ginger Chicken and Rice One-Pot Recipe

Introduction

This one-pot ginger chicken and rice recipe is a comforting, flavorful meal that’s easy to prepare. Tender chicken, fragrant ginger, and a mix of mushrooms come together with savory sauces to create a delicious, fuss-free dinner.

Ingredients

• 4 tbsp oil
• 500g / 1 lb boneless, skinless chicken thighs, cut into small bite-size pieces
• 1 1/2 cups long grain rice (NOT rinsed)
• 2 cups low sodium chicken stock
• 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, for easy removal later)
• 150g / 5oz fresh shiitake mushrooms (small halved, large thickly sliced)
• 150g / 5oz oyster mushrooms (small whole, large cut into 2 or 3 pieces)
• 200g / 7oz king mushrooms (halved and sliced about 7mm thick)
• 2 pinches salt and white pepper (each)
• 3 tbsp kecap manis (sweet soy sauce)
• 2 tbsp fish sauce
• 1/8 tsp white pepper (can substitute with black pepper)

Instructions

1. Step 1: Prepare the sauce by mixing kecap manis, fish sauce, and white pepper in a small bowl. Toss the chicken pieces with 1 1/2 tablespoons of this sauce and set the remaining sauce aside for later.
2. Step 2: Heat 1 1/2 tablespoons of oil in a large heavy-based pot over high heat. Add half the mushrooms with a pinch of salt and white pepper. Cook until they develop a light golden tinge but are not fully cooked. Remove mushrooms to a bowl. Repeat with the remaining mushrooms.
3. Step 3: Heat the remaining 1 tablespoon oil in the pot. Add the chicken and stir for about 1 minute until the surface is sealed but the inside is still raw. Add the white part of the green onions, minced garlic, and grated ginger. Stir for 30 seconds.
4. Step 4: Stir in the rice briefly to coat in oil. Pour in the chicken stock and add the ginger slices. Bring the mixture to a rapid simmer.
5. Step 5: Scatter the seared mushrooms evenly over the surface of the rice, along with any liquid collected from them. Let the pot come back to a rapid simmer.
6. Step 6: Cover the pot with a lid and reduce the heat to low (or medium-low for weaker burners). Cook without stirring for 20 minutes, until the liquid is fully absorbed.
7. Step 7: Remove the pot from the heat but keep the lid on. Let the dish rest for 10 minutes to finish steaming and allow flavors to meld.
8. Step 8: Drizzle the remaining sauce over the rice. Add the green part of the green onions and gently toss until the green onions are mostly wilted. Serve immediately.

Tips & Variations

• Use different mushroom varieties or skip some types based on availability; the mix adds great texture and flavor.
• If you don’t have kecap manis, mix soy sauce with a little brown sugar or honey as a substitute.
• Do not rinse the rice to retain some starch, which helps create a creamy texture.
• For a spicier kick, add some sliced chili when cooking the garlic and ginger.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat or microwave until warmed through, adding a splash of water or stock if it seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, but chicken thighs stay juicier and more tender during cooking. If using breast, be careful not to overcook to avoid dryness.

Do I need to soak or rinse the rice before cooking?

No, do not rinse the rice for this recipe. Keeping the surface starch helps produce a creamier, more cohesive texture when cooked.

Ginger Chicken and Rice One-Pot Recipe

Print Recipe

★★★★★

4.9 from 59 reviews

This one-pot Ginger Chicken and Rice recipe combines tender chicken thighs, aromatic ginger, and a mix of fresh mushrooms cooked perfectly in chicken stock and seasoned with a sweet soy and fish sauce blend. It’s a flavorful, comforting dish that steams to perfection in one pot, making it an easy and delicious meal for any day.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 500g/1 lb boneless, skinless chicken thighs, cut into small bite-size pieces
• 150g / 5oz 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)
• 200g / 7 oz king mushrooms, halved then cut into thick slices 7mm thick
• 4 green onion stems (white part finely sliced, green flopped part cut into 5cm/2″ lengths)
• 1 1/2 tbsp grated ginger
• 4 – 5 slices ginger (~5mm / 0.2″ thick, large enough to easily pick out later, no need to peel)
• 2 large garlic cloves, finely minced

Carbohydrates

• 1 1/2 cups long grain rice (NOT rinsed)

Liquids and Sauces

• 2 cups low sodium chicken stock
• 3 tbsp kecap manis (sweet soy sauce)
• 2 tbsp fish sauce

Oils and Seasonings

• 4 tbsp oil (vegetable or neutral oil)
• 2 pinches salt
• 2 pinches white pepper
• 1/8 tsp white pepper (substitute black pepper if unavailable)

Instructions

1. Prepare Sauce: Mix the kecap manis and fish sauce in a small bowl. Toss the chicken pieces with 1 1/2 tablespoons of this sauce and set the rest aside for drizzling later.
2. Sear Mushrooms: Heat 1 1/2 tablespoons of oil in a large heavy-based pot over high heat. In two batches, add the mushrooms seasoned lightly with salt and pepper. Cook until they have a light golden tinge on the surface but are not fully cooked through. Remove mushrooms to a bowl after each batch.
3. Seal Chicken: Heat the remaining 1 tablespoon of oil until hot. Add the marinated chicken and stir for about 1 minute, just enough to seal the surface while keeping the inside raw. Add the white parts of the green onions, minced garlic, and grated ginger. Stir for 30 seconds until fragrant.
4. Add Rice: Stir in the long grain rice briefly, coating it in the oil and aromatics.
5. Simmer with Stock and Ginger Slices: Pour in the chicken stock and add the ginger slices. Bring the mixture to a rapid simmer. Evenly scatter the seared mushrooms on top, including any liquid that collected in the bowl. Allow it to reach a rapid simmer again.
6. Steam: Cover the pot with a lid and reduce the heat to low or medium-low depending on your stove. Let it cook undisturbed for 20 minutes, allowing the liquid to be fully absorbed and the rice to steam perfectly.
7. Rest: Turn off the heat and leave the pot covered to rest for 10 minutes. This step helps the rice finish cooking gently and intensifies the flavors.
8. Drizzle and Toss: Drizzle the remaining sauce all over the cooked rice and chicken. Add the green parts of the green onions on top. Gently toss the mixture until the green onions are mostly wilted. Serve immediately.

Notes

• Do not rinse the rice; this helps the texture stay fluffy and prevents the rice from becoming too sticky.
• The ginger slices cooked with the rice are large enough to be easily picked out before serving, adding aroma without excess ginger bits in the dish.
• Seared mushrooms are only partially cooked before being steamed with rice to maintain texture and flavor.
• Kecap manis is a sweet Indonesian soy sauce that adds sweetness and depth; substitute with a mix of soy sauce and brown sugar if unavailable.
• Adjust white pepper quantity based on spice preference; black pepper can be used as a substitute.

Keywords: Ginger chicken, one pot meal, chicken and rice, easy dinner, mushroom chicken rice, Asian chicken recipe