Chicken and Rice Oriental

Savor the irresistible flavors of Chicken and Rice Oriental, a one-pan wonder that brings the bold and aromatic tastes of Asian cuisine straight to your table. Tender, marinated chicken thighs are stir-fried to perfection and combined with garlicky, gingery vegetables, long-grain white rice, and a savory sauce infused with soy and sesame. Simmered in rich chicken broth, this dish achieves a delightful blend of textures and layers of umami flavor. Vibrant julienned carrots, crisp green beans, and a finishing garnish of fresh scallions make this recipe as visually appealing as it is delicious. Ideal for busy weeknights, this easy, 45-minute recipe serves four and is perfect for those craving a healthy, homemade meal with an international twist.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken thighs
• 4 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 teaspoons ginger, minced
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 cup carrots, julienned
• 1 cup green beans, trimmed
• 2 stalks scallions, sliced
• 1 teaspoon cornstarch
• 2 tablespoons water
• 2 tablespoons vegetable oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Cut the chicken thighs into bite-sized pieces. Season with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and a pinch of salt and pepper. Let marinate for 10 minutes.

Step 2

Rinse the rice in cold water until the water runs clear to remove excess starch. Set aside.

Step 3

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until lightly browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.

Step 4

In the same skillet, add another tablespoon of vegetable oil. Stir in the minced ginger and garlic and cook for 30 seconds until aromatic.

Step 5

Add the julienned carrots and green beans to the skillet. Stir-fry for 3-4 minutes until slightly tender.

Step 6

Add the rice to the skillet and stir to coat it with the ginger and garlic mixture. Pour in the chicken broth along with the remaining 3 tablespoons of soy sauce and 1 teaspoon of sesame oil. Stir well to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let simmer for 15 minutes, or until the rice is cooked and the liquid is fully absorbed.

Step 8

In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Pour this mixture into the skillet and stir gently until the sauce thickens slightly.

Step 9

Return the cooked chicken to the skillet and stir to combine with the rice and vegetables. Let everything heat through for 2-3 more minutes.

Step 10

Garnish with sliced scallions before serving. Serve hot and enjoy your Chicken and Rice Oriental!

Nutrition Facts

Serving size	(1726.1g)

Amount per serving	% Daily Value*
Calories	2009.1

Total Fat 110.9g	0%
Saturated Fat 23.1g	0%
Polyunsaturated Fat 28.6g
Cholesterol 625mg	0%
Sodium 5188.8mg	0%
Total Carbohydrate 99.3g	0%
Dietary Fiber 13.1g	0%
Total Sugars 16.8g
Protein 153.4g	0%

Vitamin D 35IU	0%
Calcium 299.8mg	0%
Iron 11.9mg	0%
Potassium 2976.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.7%

Protein: 30.5%

Carbs: 19.8%