One pan Chinese chicken and rice is inspired by traditional Chinese clay pot chicken rice, where chicken and rice cook together the claypot so the grains absorb all the savory juices. This version simplifies the process without using a traditional claypot, and it works on the stovetop or in the oven.
I created this recipe for nights when I want a filling dinner but do not have long hours to make the traditional claypot rice. I marinate the chicken in Shaoxing wine, sesame oil, and a warm spice rub, then nestle the thighs into seasoned rice with broth and let everything cook together. A quick run under the broiler at the end crisps up the skin and toasts the top layer of rice, which is my favorite part.
If you are a busy mom like me, I know you will appreciate this easy Chinese Chicken and Rice. It is a true one pan meal ready in just over an hour, and I love making it for my family on weekdays or even when I have friends over. They already know they will never get a boring meal here. Ha! I highly recommend making this Chinese chicken and rice at home for your loved ones too.
Ingredients
This One-Pan Chinese Chicken and Rice recipe uses just two components: a spice rubbed chicken and seasoned rice that cook together in the same pan.
Chicken and Dry Rub
I use bone in, skin on chicken thighs for the juiciest results and best flavor. The dry rub is a mix of white pepper, ginger powder, garlic powder, cumin powder, and Chinese red pepper flakes, which gives the chicken a warm, fragrant crust without any marinating liquid beyond Shaoxing wine and sesame oil.
Rice and Broth
I use long grain white rice like jasmine or basmati because the grains stay fluffy and separated after cooking. Homemade chicken stock adds more richness than regular broth, but boxed broth works just as well. A tablespoon of soy sauce rounds out the seasoning, and minced ginger and garlic sauteed in the pan build the aromatic foundation.
How to Make
1. Marinate the chicken: Rub the chicken thighs with Shaoxing wine and sesame oil. Add the white pepper, ginger powder, garlic powder, cumin powder, Chinese red pepper flakes, and salt. Toss to coat evenly and let marinate for 20 minutes.
2. Preheat the oven (optional): If using the oven method, preheat to 400°F (200°C).
3. Saute the aromatics: In a high sided oven safe pan (9 or 10 inch cast iron, carbon steel, or dutch oven), heat sesame oil over medium low heat. Add the minced ginger and garlic and saute until fragrant and lightly golden, 2 to 3 minutes.
4. Toast the rice: Add the rinsed and drained rice to the pan and stir until evenly coated with oil. Turn the heat off.
5. Arrange the chicken: Make 4 wells in the rice and nestle the chicken thighs in skin side up. Make sure there is not too much rice underneath the chicken.
6. Add the broth: Pour in the chicken bone broth and soy sauce. Cover the pan with a lid or aluminum foil.
7. Cook the rice (choose one method): Oven method: move the pan to the oven and cook for 25 minutes. Check the rice, and if it is still a bit tough, return to the oven for another 5 minutes. Stovetop method: bring the broth to a boil, cover, reduce the heat to low, and simmer for 20 minutes.
8. Broil the chicken: Turn on the broiler. Remove the lid or foil and place the pan under the broiler for 5 minutes, or until the chicken skin gets golden and crispy.
9. Rest and serve: Remove the pan from the oven and let it rest for 5 to 10 minutes. Serve hot as a main dish.
Key Cooking Tips to Consider
Adjust the broth to your rice: The water to rice ratio varies by brand. This recipe uses a standard 2:1 ratio with 1 1/2 cups broth for 1 cup rice. Check your rice package and reduce the broth by 2 tablespoons per 1/4 cup if your rice calls for less water.
Do not skip the marinating time: The 20 minute marinade lets the spice rub and Shaoxing wine penetrate the chicken. I use that time to prep the ginger, garlic, and rice so nothing is wasted.
Nestle the chicken skin side up: Placing the thighs skin side up keeps the skin dry so it crisps under the broiler. If the skin is submerged in broth, it stays soggy.
Use an oven safe pan: A cast iron skillet or dutch oven works best because it goes from stovetop to oven to broiler without switching dishes. This is what makes it a true one pan meal.
My favorite way to serve
I serve this straight from the pan with a side of blanched vegetables. On most nights I blanch broccoli or baby bok choy while the rice cooks, so everything is ready at the same time. I also like drizzling a little of my homemade chili oil over my portion for extra heat.
I confess that it is very common for me to have people over at my place on a random Wednesday and I usually pair this with a bowl of hot and sour soup and a plate of Chinese broccoli with oyster sauce. Leftovers reheat well the next day, and the rice actually gets even crispier when you warm it back up in the pan. This recipe serves 4, but I have eaten half a pan in one sitting more than once.
Frequently ask questions
Why is my rice mushy?
Too much liquid is the most common cause. I always check the package instructions for my rice brand and adjust the broth amount accordingly. The chicken also releases juices during cooking, which adds extra liquid.
How do I store leftover?
I let the pan cool completely, then transfer everything to an airtight container and store it in the fridge for up to 3 days. You can freeze the dish up to 2 months.
How do I reheat Chinese chicken and rice?
I reheat individual portions in a skillet over medium heat with a splash of broth to loosen the rice. The stovetop method actually crisps up the rice again, which I prefer over the microwave. You can also reheat in the oven at 350°F (175°C) covered with foil for about 15 minutes.
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One-Pan Chinese Chicken and Rice
Ingredients
- 4 bone-in skin-on chicken thighs
- 1 tablespoon sesame oil
- 1 ” ginger , minced
- 3 cloves garlic , minced
- 1 cup long grain white rice , rinsed and drained
- 1 1/2 cup chicken broth , adjust the broth quantity according to your particular kind of rice (*Footnote 1)
- 1 tablespoon soy sauce
Wet rub
- 1 teaspoon Shaoxing wine (or dry sherry)
- 1 teaspoon sesame oil
Dry rub
- 1/4 teaspoon white pepper (or black pepper)
- 1/2 teaspoon ginger powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon Chinese red pepper flakes (or Korean pepper flakes)
- 3/4 teaspoon salt
Instructions
- Rub the chicken thighs with the wet rub of shaoxing wine and sesame oil. Add the dry spices and toss to coat. Let marinate for 20 minutes.
- (Optional) Preheat the oven to 400°F (200°C) if you plan to use the oven baking method instead of the stovetop method.
- In a high-sided oven-safe pan (9” or 10” diameter cast iron or carbon steel pan or dutch oven), add the sesame oil and heat over medium-low heat. Add the ginger and garlic and saute until fragrant and lightly golden, 2 to 3 minutes.
- Add the rice and stir until evenly coated with oil. Turn the heat off.
- Arrange the rice and make four wells for the chicken. Add the chicken thighs to the wells, skin-side-up, nestling them in so there isn’t too much rice underneath.
- Add the broth and soy sauce. Cover the pan with a lid or aluminum foil.
- Oven method: Move the pan to the oven and cook for 25 minutes. Once done, check the rice. If the rice is still a bit tough, return the pan to the oven and bake for another 5 minutes.
- Stovetop method: Bring the broth to a boil. Cover the pan with a lid or aluminum foil, reduce the heat to low, and simmer on the stovetop for 20 minutes.
- Turn on the broiler. Remove the lid or foil from the pan and move the pan under the broiler. Broil for 5 minutes, or until the chicken skin gets some color and crisps up.
- Remove the pan from the oven and let rest for 5-10 minutes. Serve hot as a main dish.
Notes
- It’s very important to adjust the amount of liquid according to the type of rice you’re using. This recipe was tested using regular long grain rice, which usually calls for a 2:1 water:rice ratio. In this case, you will need the 1 1/2 cup broth. After adding other liquid ingredients (soy sauce and sesame oil) plus the juice released from cooked chicken, you will get perfect fluffy rice. The best practice is to check the package of your rice and reduce the stock by 2 tablespoons per 1/4 cup of broth required by the package. For example, if your package calls a 1 3/4: 1 water:rice ratio, you should use 1 1/3 cup chicken broth. If your package calls for a 1 1/2: 1 ratio, you should use 1 1/4 cup chicken broth.
Nutrition
Did you make this recipe?
I’d love to hear how it turned out for you! Please take a moment to leave a 5-star rating ⭐️ and share your thoughts in the comments further down the page. It really helps others discover the recipe too.
fozia bibi
Love this recipe
Lou Polsinelli
Looks like a great recipe. Can I make it with brown rice?
Thanks!
Maggie Zhu
The cooking time is really for white rice. If using brown rice, I would soak it for at least 12 hours to shorten the cooking time, so it will be cooked in 20 to 25 minutes. Without soaking, the rice won’t be cooked through.
KD Kanz
Delicious! I also added a touch of Worcestershire sauce because I love it and used amino‘s instead of soy sauce since I’m gluten-free. It was so easy and my family made many comments about how good it smelled as I was cooking!
Jill Ross
This is an outstanding recipe! The rice tasted just like Chinese take out. I did add and substitute a couple of things. I added vegetables to mine – 1 cup chopped broccoli and a half cup each chopped onion and chopped pepper. I also found that I had to add a half cup more water. Instead of chicken broth, I used water and two tablespoons of oyster sauce. THIS WAS SOO DELICIOUS. Thanks for sharing this.