One Pot Scallion Ginger Chicken and Rice
This One Pot Scallion Ginger Chicken and Rice is the recipe to make if you don’t know what to make and want to avoid dishes! The turmeric chicken is flavourful and juicy, and the rice soaks up all the delicious chicken oil and seasoning. Then, it’s topped with the most delicious scallion ginger sauce. Seriously, this one pot chicken rice is the definition of the perfect bite! All you need is a few simple seasonings that you might already have at home to make this easy chicken dinner!
Scallion Ginger Chicken Rice
Realistic Scallion Ginger Chicken Dinner
Welcome to my new series – Realistic Dinners, featuring groceries I have in the fridge. For the first episode, we will make Scallion Ginger Chicken and Rice. This Scallion Ginger Chicken and Rice turned out so delicious that I had to write a dedicated blog post so you can give it a try! Let me know if you enjoyed my Scallion Ginger Chicken and Rice recipe, and if you want to see more recipes for my realistic dinner series!
Scallion Ginger Chicken Rice Ingredients
Turmeric Chicken
- 4 pieces chicken thigh skin on boneless
- 0.5 tablespoon paprika
- 0.25 tablespoon cumin
- 0.25 tablespoon turmeric
- 0.5 tablespoon garlic powder
- Salt and pepper to season
- 2 tablespoon olive oil
Rice
- 1 cup rice
- 1.5 cups water or chicken stock
- 1 bay leaf
Scallion Ginger Sauce
- 2 stalk green onions chopped
- 1.5 tablespoon ginger grated
- 3 cloves garlic grated
- 1 tablespoon Sesame Oil
- 2-3 tablespoon Oil
Turmeric Chicken Thigh
I am using boneless chicken thigh with the skin on. Believe it or not, it is super easy to de-bone a chicken thigh at home. I have a youtube video sharing how to do it, an extra 5 minutes and it will make a world of difference. Without the chicken bone, the chicken will cook much faster and evenly!
To season, I season with salt and pepper, paprika, turmeric, garlic powder, and olive oil. You can use any seasoning you like or have in the pantry.
Best Rice for One Pot Chicken Rice
When it comes to making one-pot chicken and rice, I find that basmati rice is the most beginner friendly and fail-proof. Compared to Sushi Rice and short-grain rice, Basmati rice cooks quickly, and the grains don’t break as easily. Therefore, you don’t need to soak the rice to achieve fluffy and flavorful rice.
If you are using short-grain sushi rice, soak the rice for 20 minutes before cooking. If you are using brown rice, soak for 1 hour before cooking.
Scallion Ginger Sauce
The highlight of my Scallion Ginger Chicken and Rice is, for sure, the delicious savory scallion ginger sauce. Inspired by the sauce you find for Hainan chicken, this ginger and scallion sauce is super delicious and packed with umami flavors. This sauce seriously tastes good with EVERYTHING! All you need is ginger, scallion, garlic, sesame oil, salt, and a small heated pot to heat up your oil. The hot oil is an important step, because it brings out all that aroma from the ginger, scallion, and garlic. I’m using a neutral oil for heating, and not just the sesame oil, because sesame oil has a low smoke point and burns easily.
How To Make One Pot Scallion Ginger Chicken Rice
- Marinate the chicken thigh with paprika, cumin, turmeric, garlic powder, salt and pepper, and olive oil. Massage well.
- In a pan, turn the heat to medium-high, and add the chicken thigh, skin side facing down, for 3 minutes. Flip and pan-fry for another 1 minute. Remove and set aside.
- In the same pan, add in rice, and pan-fry for 2-3 minutes or until the rice soaks up all the oil and sauce. Add back in the chicken, skin side facing up, pour in the stock and add in the bay leaf.
- Once simmering, put the lid on and turn the heat to low. Cook for 15 minutes, remove from heat, and let it rest with the lid on for another 10 minutes.
- While waiting, prepare the sauce. In a bowl, add green onion, grated ginger, grated garlic, sesame oil, and a pinch of salt. In a separate saucepan, heat up the 2-3 tbsp oil. Pour the hot oil into the bowl and mix well.
- Fluff up the rice, drizzle on the sauce, and enjoy!
Here are more of my go-to ONE POT dinners that you will LOVE!
- Sweet and Sour Garlic Short Ribs
- Creamy Coconut Chicken
- Asian Honey Garlic Potatoes
- EXTRA CREAMY Japanese Chicken Curry
Scallion Ginger Chicken and Rice
By Tiffy Cooks
Ingredients
Turmeric Chicken
- 4 pieces chicken thigh skin on boneless
- 0.5 tablespoon paprika
- 0.25 tablespoon cumin
- 0.25 tablespoon turmeric
- 0.5 tablespoon garlic powder
- Salt and pepper to season
- 2 tablespoon olive oil
Rice
- 1 cup rice
- 1.5 cups water or chicken stock
- 1 bay leaf
Scallion Ginger Sauce
- 2 stalk green onions chopped
- 1.5 tablespoon ginger grated
- 3 cloves garlic grated
- 1 tablespoon Sesame Oil
- 2-3 tablespoon Oil
Instructions
- Marinate the chicken thigh with paprika, cumin, turmeric, garlic powder, salt and pepper, and olive oil. Massage well.
- In a pan, turn the heat to medium-high, and add the chicken thigh, skin side facing down, for 3 minutes. Flip and pan-fry for another 1 minute. Remove and set aside.
- In the same pan, add in rice, and pan-fry for 2-3 minutes or until the rice soaks up all the oil and sauce. Add back in the chicken, skin side facing up, pour in the stock and add in the bay leaf.
- Once simmering, put the lid on and turn the heat to low. Cook for 15 minutes, remove from heat, and let it rest with the lid on for another 10 minutes.
- While waiting, prepare the sauce. In a bowl, add green onion, grated ginger, grated garlic, sesame oil, and a pinch of salt. In a separate saucepan, heat up the 2-3 tbsp oil. Pour the hot oil into the bowl and mix well.
- Fluff up the rice, drizzle on the sauce, and enjoy!
Hi! I’m excited to make this, but I’m wondering where the hot oil comes from for the sauce? Do you just heat up the 2-3 T of oil and add it to the bowl? How hot do you let it get?
Thanks!
This was so good!!! Thank you for the recipe. It is very similar in taste to Mandy Rice
Can I use boneless chicken breasts?
Hi Cyn! Yes you can, but you may need to adjust the cooking time to not overcook your chicken!
Tiffy
Such a great recipe! My kids needed a little more rice last time. If I wanted to add another half cup of rice, how much water and cooking time would I need to add?
This was absolutely delicious, and so easy! Thanks for creating this!
Hi Miss. Tiffy for the ginger scallion chicken and rice recipe. I do use parboiled rice. Do i need to soak for 1 hour to cook. Thank you for bothering you
Can cut down on the liquid in the rice by 1/4 cup. Overall good…
This was delicious. Thank you! Is there any substitute we can use for the oil in the recipe? I found the final dish a bit oily for my taste, and also want to make it a bit healthier 🙂
Hi, for how many people are your recipies?
Thank you!
For the sauce, you wrote ‘pour on hot oil.’ What hot oil? I saw that the sauce calls for 2-3 Tbs of oil. Are we supposed to heat this up? Is this supposed to be cold and chunky sauce? Confused…
I LOVE your recipes! They gave me confidence in the kitchen. I just made this tonight for dinner but I experimented a little. I ran out of oil, I only had just enough for the chicken. So instead of using oil for the sauce I heated up some fermented garlic honey I made previously. It still sizzled the ingredients just like the hot oil does but it added this sweetness that was surprisingly delicious with the other rich flavors of the dish! Thanks for sharing your wonderful dishes with us! I recommend you to everyone!
How do you adjust recipe to make enough for 4? Just multiply by 2 but does any cooking time need to be adjusted?
Hi
I’m looking forward to trying this recipe but have a question about the sauce. What do you mean by the last line
“Pour on the hot oil”?? Thank you
Hi Carol, I’ve updated the steps to be more clear. Before making the sauce, you’ll have to heat up the neutral oil for a few minutes before pouring on to the scallion and ginger mix. This releases all that yummy aroma!
Tiffy
What type of hot oil do you use? How much? Is it a specific oil that’s heated up in pot and then mixed with sauce? Not familiar with hot oil.
Hi Lyndi, I use a 2-3 tbsp of a neutral oil like canola oil or sunflower oil that’s heated up in a separate pan or saucepan. Then, you pour it onto the aromatics mix!
Tiffy
Absolutely love this recipe! It’s an easy weeknight meal that my family loves!
The scallion and ginger combination was delicious. Thanks for sharing this recipe!