If you’re craving a hearty, flavorful meal that practically makes itself, you’re going to love this Ginger Chicken and Rice One-Pot Recipe. Imagine tender chicken thighs mingling with fragrant long-grain rice, earthy mushrooms, and vibrant ginger, all cooked together to create a symphony of tastes and textures in a single pot. This recipe delivers comforting warmth with a subtle kick of spice and a touch of sweet soy that transforms simple ingredients into an unforgettable dish perfect for busy weeknights or any time you want a satisfying home-cooked meal without fuss.
Ingredients You’ll Need
This Ginger Chicken and Rice One-Pot Recipe relies on simple, fresh ingredients that each lend their own magic to the final dish. From the tender chicken thighs to the mix of mushrooms and the zing of fresh ginger, every component plays an essential role in balancing flavor, texture, and color.
- 4 tbsp oil: For a perfect sear and sauté that locks in flavors without sticking.
- 500g/1 lb chicken thighs (boneless, skinless, cut into small bite size pieces): Juicy, tender chicken that soaks up all the savory goodness.
- 1 1/2 cups long grain rice (NOT RINSED): The heart of the dish, its starch helps thicken and marry all the flavors.
- 2 cups chicken stock (low sodium): Adds a rich base that cooks the rice perfectly while infusing savory depth.
- 4 green onion stems (white part finely sliced, green flopped part cut into 5cm/2″ lengths): Brings a fresh, gentle onion aroma and a burst of color.
- 1 1/2 tbsp ginger (grated): Provides a zesty, warming undertone that wakes up the palate.
- 2 large garlic cloves (finely minced): Classic aromatic foundation that complements the ginger beautifully.
- 4-5 slices ginger (~5mm/0.2″ thick, unpeeled): Whole slices infuse subtle ginger notes without overpowering, easy to remove later.
- 150g/5oz shiitake mushrooms (fresh, halved or sliced): Earthy, meaty texture that enhances umami.
- 150g/5oz oyster mushrooms (small kept whole, large cut): Adds delicate sweetness and softness.
- 200g/7oz king mushrooms (halved, thickly sliced): Robust and slightly firmer bite to contrast softer varieties.
- 2 pinches salt and white pepper: To season and balance the dish gently.
- 3 tbsp kecap manis (sweet soy sauce): A luscious, caramelized sweetness that brings everything together.
- 2 tbsp fish sauce: An umami powerhouse that deepens the savory notes.
- 1/8 tsp white pepper (can substitute black pepper): Finishes with a subtle warmth without overpowering.
How to Make Ginger Chicken and Rice One-Pot Recipe
Step 1: Marinate and Sear the Chicken
Start by tossing your bite-sized chicken thighs with one and a half tablespoons of the kecap manis and fish sauce mixture. This quick marination coats the meat in sweet, savory goodness that will caramelize beautifully. Heat two tablespoons of oil in a large, heavy-bottomed pot over medium-high heat, then add the chicken pieces. Sear them until golden and slightly crispy on the edges. This step locks in juices and builds the flavor foundation for the dish.
Step 2: Sauté the Mushrooms Separately
In the same pot, add another tablespoon of oil and sauté the shiitake, oyster, and king mushrooms in two batches. Doing this ensures they brown well without steaming. Cook until they are tender and slightly caramelized, then set them aside on a plate for later. Mushrooms add such a wonderful umami boost, and this step lets their deep flavors shine through.
Step 3: Build the Aromatics and Combine Rice
Return to the pot and add the finely minced garlic, grated ginger, and the white part of the green onions. Stir and cook these just until fragrant, about 30 seconds to a minute — this burst of aromatics wakes up the entire dish. Then stir in the uncooked rice and let it toast lightly for a minute or two; this adds subtle nuttiness and helps keep the grains from sticking together.
Step 4: Add Stock, Ginger Slices, and Mushrooms
Pour in your low-sodium chicken stock and add the thick slices of ginger. Return all the sautéed mushrooms to the pot, spreading them evenly on top of the rice without stirring. Cover the pot tightly with a lid and reduce the heat to low, letting the rice steam gently while absorbing all those rich flavors. This slow cooking infuses every grain and piece of chicken with ginger’s warm, enticing note.
Step 5: Rest and Finish with Greens and Sauce
After about 20 minutes, turn off the heat and allow the pot to rest, still covered, for 10 minutes. This resting period helps the rice fluff up perfectly and the flavors settle. Finally, toss the entire contents gently with the remaining kecap manis, fish sauce, and the green parts of the sliced green onions. This final step ties everything together with a fresh, slightly sweet finish that elevates the dish to irresistible status.
How to Serve Ginger Chicken and Rice One-Pot Recipe
Garnishes
Fresh garnishes can take your Ginger Chicken and Rice One-Pot Recipe from great to spectacular. Sprinkle the top with freshly chopped cilantro or Thai basil for a bright herbal note. Add a handful of toasted sesame seeds for a lovely crunch and a nutty flavor that enhances the dish’s Asian flair. If you like a bit of heat, thin slices of fresh red chili or a drizzle of chili oil will add that zing without overwhelming the tender chicken and gentle mushrooms.
Side Dishes
This dish is wonderfully satisfying on its own, but if you want to round out your meal, some steamed greens like bok choy or broccoli make excellent companions, their slight bitterness balancing the sweet and savory tones. A light cucumber salad tossed with rice vinegar and a pinch of sugar offers a cool, refreshing contrast. For a heartier spread, serve alongside Asian-style pickles or a simple miso soup to enhance the comfort factor.
Creative Ways to Present
For an impressive presentation, serve your Ginger Chicken and Rice One-Pot Recipe in rustic, shallow bowls to showcase the vibrant colors and textures. Drizzle a little extra kecap manis and scatter garnishes artfully across the surface. You can also turn it into a centerpiece by piping coconut cream or yogurt swirls around the edges for creamy contrast. For casual meals, pile it high in bento boxes accompanied by some bright stir-fried veggies for a takeaway-style experience at home.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Ginger Chicken and Rice One-Pot Recipe, store them in an airtight container in the refrigerator. They will keep well for up to three days, and since the flavors marry even more once rested, the next day’s meal is often even better.
Freezing
To freeze, portion the dish into freezer-safe containers and cool completely before sealing. It’ll stay delicious for up to two months. When you’re ready to enjoy, thaw overnight in the fridge to maintain the best texture.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of water or chicken stock to loosen the rice and prevent it from drying out. Stir occasionally to ensure everything heats evenly. This Ginger Chicken and Rice One-Pot Recipe rebounds beautifully after reheating, making it a perfect choice for meal prep.
FAQs
Can I use chicken breast instead of thighs?
Absolutely, but keep in mind chicken thighs are more forgiving and stay juicier. If you use breast, saute carefully to avoid drying it out and consider slightly reducing cook time.
Why should the rice not be rinsed?
Leaving the starch on the rice helps give the dish a creamier texture as it cooks, contributing to a more cohesive and flavorful one-pot meal.
Can I substitute other types of mushrooms?
Yes, feel free to experiment with cremini, button, or portobello mushrooms. The mix of textures and earthiness is part of the charm, so mixing mushrooms is always a plus.
Is this recipe spicy?
This Ginger Chicken and Rice One-Pot Recipe is mildly spiced, with warming ginger and aromatic pepper but no heat. You can add fresh chili or chili oil to taste if you want more kick.
What if I don’t have kecap manis?
You can substitute with a mix of soy sauce and a little brown sugar or molasses to mimic the sweet, syrupy flavor profile that kecap manis provides.
Final Thoughts
I can’t wait for you to try this Ginger Chicken and Rice One-Pot Recipe! It’s the kind of meal that not only fills your belly but warms your heart with every fragrant, flavorful bite. Whether you’re new to one-pot wonders or a seasoned pro, this dish is bound to become a beloved staple in your kitchen. So go ahead, gather your ingredients, and create a dinner that feels like a warm hug on a plate!
Print
Ginger Chicken and Rice One-Pot Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 to 5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
This flavorful one-pot Ginger Chicken and Rice recipe features tender boneless, skinless chicken thighs cooked with an aromatic blend of fresh ginger, garlic, and shiitake, oyster, and king mushrooms. The long-grain rice absorbs savory chicken stock infused with sweet soy kecap manis and fish sauce, creating a deliciously fragrant, comforting meal. Perfect for an easy weeknight dinner that combines protein, vegetables, and rice in one pot with minimal prep and cleanup.
Ingredients
Chicken and Marinade
- 500g/1 lb boneless, skinless chicken thighs, cut into small bite-size pieces
- 3 tbsp kecap manis (sweet soy sauce)
- 2 tbsp fish sauce
- 1/8 tsp white pepper (or substitute black pepper)
Rice and Broth
- 1 1/2 cups long grain rice (NOT rinsed)
- 2 cups low sodium chicken stock
Vegetables and Aromatics
- 4 green onion stems (white part finely sliced, green parts cut into 5 cm/2″ lengths)
- 1 1/2 tbsp grated fresh ginger
- 2 large garlic cloves, finely minced
- 4–5 slices fresh ginger (~5mm/0.2″ thick, with peel intact for easy removal)
- 150g / 5 oz fresh shiitake mushrooms (~2 heaped cups), small mushrooms halved, large thickly sliced
- 150g / 5 oz oyster mushrooms (~2 heaped cups), small whole, large cut into 2-3 pieces
- 200g / 7 oz king mushrooms, halved then cut into thick 7mm slices
Other
- 4 tbsp oil
- 2 pinches salt
- 2 pinches white pepper
Instructions
- Marinate Chicken: Toss the bite-sized chicken thigh pieces with 1 1/2 tbsp of the mixed kecap manis, fish sauce, and white pepper to lightly coat and let sit while preparing other ingredients.
- Sear Mushrooms: Heat 2 tbsp oil in a large heavy-based pan or deep skillet over medium-high heat. In two batches, sear the mushrooms until golden brown and slightly softened, then remove them from the pan and set aside.
- Cook Chicken and Aromatics: Add the remaining 2 tbsp oil to the pan and sear the marinated chicken pieces until nicely browned on all sides. As the chicken nears completion, add the minced garlic, grated ginger, and the finely sliced white parts of the green onions. Stir well to release their aroma, cooking briefly until fragrant.
- Add Rice and Stock: Stir in the long grain rice to coat it well in the chicken and aromatics mixture. Then pour in the low sodium chicken stock, and add the ginger slices over the top. Arrange the seared mushrooms evenly over the rice and chicken mixture.
- Simmer and Steam: Cover the pan tightly with a lid and reduce heat to low. Let the dish steam gently for 20 minutes, allowing the rice to absorb the stock and flavors while the chicken fully cooks.
- Rest and Finish: Remove the pot from the heat and let it rest, still covered, for an additional 10 minutes to allow the steam to finish cooking the rice and infuse flavors further. Discard the ginger slices before serving.
- Toss with Sauce and Garnish: After resting, gently toss the entire dish with the remaining 1 1/2 tbsp of the kecap manis, fish sauce, and white pepper sauce mixture. Finally, add the longer green onion segments to provide fresh texture and aroma before serving.
Notes
- Note 1: Using boneless, skinless chicken thighs ensures the meat stays moist and tender throughout cooking.
- Note 2: Do not rinse the rice as the natural starch helps create a better texture and gently thickens the cooking liquid.
- Note 3: Fresh ginger slices are left unpeeled for ease of removal after cooking; their peel imparts extra aroma.
- Note 4: Kecap manis is a sweet Indonesian soy sauce that balances savory and sweet flavors beautifully.
- You can substitute other types of mushrooms if desired, but keeping a variety adds texture and earthiness.
