Ever start craving takeout but the clock’s tickin’ and you have exactly zero patience left? Yeah, I’m with you. One Pot Chinese Chicken and Rice has totally saved my skin on nights when the family’s hangry, the fridge looks sad, and I need something filling—fast. Seriously, you toss a few good things in a pot and end up looking like you run a five-star restaurant. Wild, right? This is for anyone who needs dinner sorted without having to overthink a single thing.
What cut of chicken to use
Now, here’s a hill I’ll just die on—chicken thighs are hands-down the champion for this dish. Don’t get me wrong, chicken breast works too, especially if you’re watching the ol’ calories, but trust me, the thighs keep things juicy, not dry cardboard. They handle simmering better. Tried both plenty, pretty much lost count. Bone-in thighs are my little secret for extra big flavor. But for lazy clean-up? Deboned, skinless is way easier.
I once used leftover rotisserie chicken (because why not?) and it came out fine, but the chicken sort of got lost in the mix, flavor-wise. If you want a punch, stick to raw thighs or drumsticks. You’ll taste the difference.
“I always use boneless skinless thighs because they never, ever dry out, even when I forget it on the stove for an extra few minutes.”
— Jess B.
Extra flavorful rice
This isn’t your average sad white rice, promise. Nope, the magic here is in cooking the rice alongside the chicken. All those tasty juices and sauces soak right in, turning boring rice into what my kids call ‘the good stuff.’ I throw in fresh ginger—not powdered, never again since the ginger disaster of ’21—plus garlic, a splash of soy sauce and just a hint of toasted sesame oil. It’s wild how much richer the rice ends up.
If you like, add a little green onion or frozen peas at the end. I do that when I remember, but honestly, half the time it’s just chicken, rice and sauce and everyone’s still thrilled. Once, I tried a bit too much oyster sauce (was distracted by my neighbor’s barking dog) and the rice tasted almost like takeout. So, sauce is flexible. Crank up what you like.
Steps to make the easy one pot Chinese chicken and rice
Getting started is honestly the easiest bit. I’m all about shortcuts and fewer dishes. Just follow these steps and you won’t mess it up.
- Brown your chicken in the pot. Don’t skip this or you’ll miss out on that awesome browned flavor (and color).
- Toss in your rinsed rice. Give it a quick swirl in the tasty pan juices.
- Add your garlic, ginger, soy sauce and just enough water or chicken broth to barely cover things.
- Cover with a tight-fitting lid and simmer low. Don’t peek too much so the steam does its job.
- When it’s almost done, I like to dump some peas or sliced green onion on top to steam.
Give it a gentle fluff with a fork before serving. And yeah, you only have one pot to scrub. Winner.
What type of rice to use & water ratio
Let’s talk rice because honestly—this is where folks get tripped up. Long-grain white rice is my old reliable. Jasmine rice is even better if you want those aromatic vibes, but don’t overthink it.
Here’s a little wisdom from my kitchen: for every cup of rice, go just under 2 cups of liquid if you’re cooking with the chicken right there in the pot. Chicken gives off moisture, so too much extra and you’ll have a soggy mess. Been there, done that, ate cereal for dinner instead. Don’t use brown rice unless you want to wait ages for it to cook. This dish is meant to be quick.
You can swap in short-grain, but expect a stickier result, which isn’t bad! Just not the classic texture.
Cooking process
Alright, let’s paint the scene: You’ve got your chicken browned up, the delicious main ingredients in that pot, and you’re pouring in the saucy goodness. Time for the lid—and here’s where you don’t get all fussy: keep the heat gentle, let the stew bubble away, and try not to lift the lid every two minutes. Steam is your friend, even though patience is not mine.
If things look dry before the rice is cooked, splash in a quarter cup more broth. But really, if you follow the water ratio, you shouldn’t need much tinkering. By the time the chicken’s cooked through and the rice is fluffy, you’ll want to grab a fork and just eat it from the pot. (Not saying I do that. Okay, maybe sometimes.)
Garnish with a sprinkle of sesame seeds or a bit more green onion if you’re feeling fancy. Or don’t. No judgment here.
Serving Suggestions
- Pile it up in big bowls with extra soy sauce for a salty-good finish.
- Add a side of quick cucumber salad for crunch—my personal go-to when I’m pretending to eat healthier.
- Leftovers are even better for lunch, honestly, so just make a little extra on purpose.
- If you like a little heat, a squirt of sriracha or chili oil is chef’s kiss.
Frequently Asked Questions about one pot Chinese chicken and rice
Q: Can I use chicken breast instead of thigh?
Absolutely, just keep a close eye so it doesn’t dry out. Maybe splash in a bit more sauce to help.
Q: Should I rinse the rice?
I always do. Otherwise, things get too gluey for my taste. But hey, your call.
Q: What other veggies work in this?
Chopped carrots or bell pepper are super good. Broccoli florets if you want to sneak in the green stuff.
Q: How do I reheat leftovers?
Zap it in the microwave with a sprinkle of water, then cover. Tastes next-day amazing.
Q: Can I double this recipe?
Yup, just use a bigger pot. Don’t go wild with the water though, add slowly and check.
Dinner Hero: Try This One Pot Magic!
Honestly, if you need a weeknight win, One Pot Chinese Chicken and Rice is it. You get juicy chicken, flavorful rice, and dinner with barely any dishes—you’ll feel like a kitchen magician. Once you try it, you’ll ditch delivery at least twice a month. Need extra pointers or wanna see a video trick? I love the ideas at One Pot Chinese Chicken and Rice – RecipeTin Eats and Easy One Pot Chinese Chicken and Rice – Cook With Dana too. Trust yourself, toss in a little extra garlic if you love it, and let dinner make itself for once. You got this.
One Pot Chinese Chicken and Rice
Ingredients
Method
- Brown the chicken thighs in the pot until they are golden.
- Add the rinsed rice and swirl it in the pan juices.
- Stir in the minced garlic, ginger, soy sauce, and enough broth to barely cover the ingredients.
- Cover with a tight-fitting lid and simmer on low heat without peeking.
- When the rice is almost done, add the peas or green onions on top to steam.
- Fluff the rice with a fork before serving.
