One-Pot Chinese Chicken and Rice Recipe
Ingredients:
1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp honey
2 tsp sesame oil
2 cloves garlic, minced
1 inch piece of ginger, minced
1 cup jasmine rice or long-grain white rice, rinsed
2 cups chicken broth
1 cup frozen peas and carrots
1/2 cup sliced green onions
Salt and pepper, to taste
Fresh cilantro or green onions, chopped (for garnish)
Instructions:
Marinate Chicken:
In a bowl, combine the soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, sesame oil, minced garlic, and minced ginger. Add the chicken pieces and toss to coat. Let the chicken marinate for at least 15 minutes.
Cook Chicken:
Heat a large pot or Dutch oven over medium-high heat. Add the marinated chicken pieces (discarding any excess marinade) and cook until browned on all sides, about 5-7 minutes.
Add Rice and Broth:
Add the rinsed rice to the pot with the chicken and stir to combine. Pour in the chicken broth and bring to a boil.
Simmer:
Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
Add Vegetables:
In the last 5 minutes of cooking, add the frozen peas and carrots to the pot. Stir to combine and continue cooking until the vegetables are heated through and tender.
Serve:
Remove from heat and fluff the rice with a fork. Season with salt and pepper to taste. Garnish with chopped fresh cilantro or green onions before serving.