One-Pot Chinese Chicken and Rice
Ingredients:
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
Salt and pepper, to taste
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 tablespoons vegetable oil
4 cloves garlic, minced
1-inch piece ginger, minced
1 small onion, finely chopped
1 cup long-grain rice (like jasmine or basmati)
2 cups chicken broth
1 cup frozen peas and carrots
2 green onions, chopped
1 tablespoon sesame seeds (optional, for garnish)
Instructions:
Marinate the Chicken:
In a bowl, combine the chicken pieces with soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil. Mix well and let marinate for at least 15 minutes.
Sauté the Chicken:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the marinated chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Sauté Aromatics:
In the same pot, add the minced garlic, minced ginger, and chopped onion. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
Cook the Rice:
Add the rice to the pot and stir to coat the grains with the oil and aromatics. Cook for about 1-2 minutes.
Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
Add Vegetables and Chicken:
Stir in the frozen peas and carrots. Return the browned chicken to the pot.
Cover and continue to cook for another 10 minutes, or until the rice is tender and has absorbed the liquid.
Finish and Serve:
Fluff the rice with a fork and stir in the chopped green onions.
Garnish with sesame seeds, if desired.
Enjoy your delicious One-Pot Chinese Chicken and Rice, a perfect weeknight dinner that’s both easy to make and full of flavor!