One-Pot Ginger Chicken and Rice Recipe -

Transform simple pantry staples and fresh ingredients into an aromatic, vibrant meal with this comforting one-pot dinner.

Infused with a rich blend of coconut cream, citrus, and spices, the chicken thighs bake directly over seasoned rice and vegetables, creating a deeply flavorful dish that requires minimal cleanup.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 50 minutes
Stand Time: 10 minutes
Total Time: 1 hour 25 minutes
Yield: 4 servings

Ingredients

For the Ginger-Coconut Sauce:

Coconut cream: 1/2 cup (ensured well-blended)
Lime: 1/2 medium (zested and juiced)
Garlic: 3 cloves (peeled and roughly chopped)
Brown sugar: 2 tablespoons
Fish sauce: 1 1/2 tablespoons
Soy sauce: 1 1/2 tablespoons
Fresh ginger: 1 tablespoon (freshly grated)
Sriracha sauce: 1 tablespoon

For the Main Dish:

Boneless, skinless chicken thighs: 1 1/2 pounds
Salt: 1 tablespoon, divided
Vegetable oil: 2 teaspoons
Red bell pepper: 1/2 medium (seeded and thinly sliced)
Onion: 1/2 large (sliced into thin vertical strips)
Chicken broth or stock: 2 cups
Long-grain white rice: 1 1/2 cups (rinsed thoroughly and drained)
Carrots: 1/2 cup (matchstick cut)
Frozen petite green peas: 1/2 cup (thawed)
Fresh cilantro: 1/2 cup (chopped)
Green onions: 2 medium (thinly sliced for garnish)

Step-by-Step Instructions

1. Prepare the Ginger Sauce

Combine the coconut cream, lime zest, lime juice, chopped garlic, brown sugar, fish sauce, soy sauce, grated ginger, and Sriracha in a high-speed blender. Process on high until completely smooth and emulsified. Set this flavorful sauce aside.

2. Season and Brown the Chicken

Pat the chicken thighs thoroughly dry using paper towels to guarantee a good sear. Season both sides evenly with 1 teaspoon of the total salt.

Heat the vegetable oil in a large Dutch oven over medium-high heat. Working in batches to avoid crowding the pan, add the chicken thighs and cook undisturbed for 3 to 5 minutes until a golden-brown crust forms.

Flip and sear the other side for another 3 to 5 minutes. Transfer the browned chicken to a clean plate and repeat with the remaining pieces.

3. Build the Rice Base

Reduce the heat slightly and toss the sliced bell pepper and onion into the same Dutch oven. Sauté for about 3 minutes until they begin to soften.

Pour in the chicken stock, scraping the bottom of the pot with a wooden spoon to release any delicious browned bits. Stir in the long-grain white rice and the remaining salt until well combined.

4. Layer and Bake

Scatter the matchstick carrots and thawed green peas evenly over the rice mixture. Arrange the seared chicken thighs neatly on top.

Drench the chicken by drizzling 3/4 cup of the reserved ginger sauce directly over the meat. Allow the liquid mixture to come to a gentle simmer on the stove.

Meanwhile, preheat your oven to 350°F (180°C) with a rack positioned in the center. Secure the lid tightly on the Dutch oven and bake for roughly 25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F / 74°C) and the rice has absorbed the liquid.

5. Rest and Finish

Remove the pot from the oven and place it on a wire cooling rack. Keep the lid on and let it rest undisturbed for 10 minutes so the steam can finish tenderizing the rice without making it mushy.

Transfer the chicken to a serving platter. Use a fork to fluff the aromatic rice and vegetables, stirring in the remaining ginger sauce and fresh chopped cilantro. Top with thinly sliced green onions and serve warm.

Chef’s Cooking Tips

Dry the Chicken Well

Moisture is the enemy of a good sear. Taking the extra minute to pat the chicken thighs completely dry ensures a rich, golden crust during browning.

Don’t Skip the Rest

Letting the pot stand covered after baking allows the residual heat to evenly distribute moisture, resulting in perfectly fluffy grains of rice.

Adjust the Heat

The Sriracha and ginger provide a pleasant warmth, but you can easily scale back the Sriracha if you prefer a milder flavor profile.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value
Calories	651 kcal	—
Total Carbohydrate	66 g	24%
Dietary Fiber	6 g	20%
Total Sugars	35 g	—
Protein	50 g	100%
Total Fat	23 g	29%
Saturated Fat	11 g	53%
Cholesterol	211 mg	70%
Sodium	3061 mg	133%
Vitamin C	80 mg	89%
Calcium	107 mg	8%
Iron	4 mg	25%
Potassium	1086 mg	23%