Asian Style Chicken and Rice Pot Recipe

Name: Asian Style Chicken and Rice Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken thighs; 2 tablespoons finely chopped shallots; 2 tablespoons finely chopped ginger; 2 tablespoons finely chopped garlic; 2 tablespoons soy sauce; 3 tablespoons vegetable oil; salt & freshly ground black pepper; 8 large shiitake mushrooms, stems removed, cut in half (or mushrooms of choice); 1 ½ cups jasmine rice, rinsed; 1 ½ cups chicken broth or 1 ½ cups water; 1 teaspoon asian hot chili sauce (Sriracha); 1 cup green peas; ½ cup finely chopped green onion; 1 tablespoon chopped coriander; 1 teaspoon grated ginger; 1 teaspoon Asian chili sauce (Sriracha); 1 tablespoon fish sauce; ¼ cup water; 2 tablespoons lemon juice; 2 tablespoons lime juice; 1 tablespoon brown sugar; 2 tablespoons chopped of fresh mint

Servings: persons

1 lb boneless skinless chicken thighs
2 tablespoons finely chopped shallots
2 tablespoons finely chopped ginger
2 tablespoons finely chopped garlic
2 tablespoons soy sauce
3 tablespoons vegetable oil
salt & freshly ground black pepper
8 large shiitake mushrooms, stems removed, cut in half (or mushrooms of choice)
1 ½ cups jasmine rice, rinsed
1 ½ cups chicken broth or 1 ½ cups water
1 teaspoon asian hot chili sauce (Sriracha)
1 cup green peas
½ cup finely chopped green onion
1 tablespoon chopped coriander
1 teaspoon grated ginger
1 teaspoon Asian chili sauce (Sriracha)
1 tablespoon fish sauce
¼ cup water
2 tablespoons lemon juice
2 tablespoons lime juice
1 tablespoon brown sugar
2 tablespoons chopped of fresh mint

1
Slice chicken thighs in half, or quarters if large.
2
Place in bowl, combine shallots, ginger and garlic.
3
Toss chicken with half of shallot mixture and all of soy sauce.
4
Marinate for 30 minutes.
5
Heat 2 tbsp oil in a skillet over a medium-high heat.
6
Remove chicken from marinade, season with salt and pepper and add to oil.
7
Fry 1 to 2 minutes on each side, or until golden-brown but not cooked through.
8
Remove from pan, add mushrooms and saute 1 minute or until softened.
9
Season mushrooms and set aside.
10
Heat remaining 1 tbsp oil in a large, heavy pot over medium heat.
11
Add remaining shallot mixture and saute 30 seconds.
12
Stir in rice, chicken broth (or water) and chili sauce.
13
Bring to boil.
14
Reduce heat to low and place chicken pieces and mushrooms over rice.
15
Cover and simmer for 10 minutes.
16
Scatter in peas and green onions and cook, covered, until both rice and chicken are cooked, about 7 to 10 minutes.
17
Stir vegetables and chicken into rice, garnish with coriander.
18
Serve with Spicy Citrus Sauce (recipe follows).
19
To Make Spicy Citrus Sauce: Combine ginger, chili sauce, fish sauce, water, lemon and lime juice, brown sugar and fresh mint in a bowl.
20
Let sit for one hour before serving.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 lb boneless skinless chicken thighs, 2 tablespoons finely chopped shallots, 2 tablespoons finely chopped ginger, 2 tablespoons finely chopped garlic, and more.

Yes, Asian Style Chicken and Rice Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Style Chicken and Rice Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions